10-Ingredient Roasted Eggplant Pasta

"Adding this to my family favourites since mum is raving and everyone went back for seconds!"

"So happy I found this recipe! I love eggplant and the way you cook it here is absolutely perfect."

Start by peeling the eggplant in alternating strips to create a zebra look.

Slice the eggplant into 1 ½-inch (~4 cm) wedges.

Toss eggplant wedges with a generous amount of oil, salt, and pepper and spread out on a baking sheet.

Remove the outer layers of the garlic head and slice off the top to expose the cloves.

Rub some olive oil on top of the cloves and then wrap in aluminum foil to create a packet.

Roast the eggplant and garlic for 25-35 minutes at 450°F/232°C.

While the eggplant is roasting, toast the walnuts and make the gremolata.

Make the gremolata by finely chopping the parsley and fresh thyme leaves, and zesting the lemon.

Also while the eggplant is roasting, make your zucchini ribbons.

Use a Y-shaped/wide vegetable peeler lengthwise in a downwards motion to get wide vegetable ribbons.

Once the garlic is done roasting, make the simple roasted garlic dressing.

Squeeze the garlic cloves into a bowl and add lemon juice, salt and pepper to taste, and whisk in the olive oil until emulsified.

The eggplant is done when it’s deeply browned on the outside, but very soft and tender on the inside.

Now it’s time to assemble the Roasted Eggplant Pasta!

Add your hot cooked pasta to a serving bowl with the zucchini ribbons. Add the roasted garlic dressing and toss to coat.

Before serving, drizzle a bit of tahini onto each bowl, if desired.

Finally, top the eggplant and zucchini pasta with the gremolata and walnuts and toss again.