I’ll admit it — this Charred Eggplant Pasta with Tomatoes & Goat Cheese Recipe completely changed how I feel about cooking eggplant at home. After charring it until perfectly smoky and tender, my kitchen smelled incredible.

The sweetness of tomatoes mixed with tangy goat cheese and a touch of honey made every bite unforgettable. I loved how the creamy cheese melted into the warm pasta pockets. This is one of those dishes I couldn’t wait to make again.

If you enjoy bold and flavorful dishes like this, you might also like this recipe bang-bang-cauliflower-recipe.

Ingredients

Here’s everything you need, along with helpful tips to make it even better:

• 1 large eggplant (about 1¼ pounds) – Choose one that feels heavy for its size and has smooth, shiny skin. This ensures freshness and better flavor.
• ½ cup olive oil (divided) – Use good-quality extra-virgin olive oil for richer taste.
• ½ cup pecans, roughly chopped – Adds crunch and a slightly buttery flavor contrast.
• Kosher salt – Essential for seasoning at every stage.
• 1 shallot, thinly sliced – Brings a delicate sweetness without overpowering the dish.
• 4 Roma tomatoes (about 1 pound), diced – Fresh, ripe tomatoes work best for natural sweetness and texture.
• ½ pound orecchiette pasta – The small cup shape holds the sauce beautifully.
• 1 tablespoon tomato paste – Adds depth and richness to the sauce.
• ½ teaspoon red pepper flakes – Gives a subtle heat that balances the sweetness.
• 2 tablespoons red wine vinegar – Brightens the sauce with acidity.
• 1 tablespoon honey – Balances the tangy and savory flavors.
• ½ cup raisins (optional) – Adds little bursts of sweetness throughout.
• 2 tablespoons chopped fresh parsley – Freshness and color.
• 4 ounces goat cheese, crumbled – Creamy, tangy finish that ties everything together.
• Extra red pepper flakes and parsley for garnish – For presentation and added flavor.

Note: This recipe yields about 4 generous servings.

Variations

This pasta is flexible and easy to adapt:

• Dairy-free option: Replace goat cheese with dairy-free ricotta or a plant-based crumble.
• Nut-free version: Swap pecans with toasted sunflower seeds or skip entirely.
• Extra heat: Add more red pepper flakes or drizzle chili oil before serving.
• Herb boost: Fresh basil or oregano adds another layer of flavor.
• No raisins: Leave them out if you prefer a fully savory profile.

Cooking Time

• Prep Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes

Equipment You Need

• Grill or grill pan – For charring the eggplant until smoky and tender.
• Large pot – To boil the pasta properly.
• 12-inch skillet – For building the sauce.
• Knife and cutting board – For prepping vegetables.
• Colander – To drain the pasta.
• Tongs or large spoon – For tossing pasta evenly with sauce.

How to Make Charred Eggplant Pasta with Tomatoes & Goat Cheese?

This recipe comes together in a few simple stages. Each step builds flavor and texture for the perfect final dish.

Char the Eggplant

Start by heating a grill or grill pan over high heat. Place the whole eggplant directly on the heat and turn it every few minutes until the skin is blackened and the inside is soft. Once cooled slightly, peel away the charred skin and roughly chop the smoky flesh.

Toast the Pecans

Heat a bit of olive oil in a skillet over medium heat. Add the chopped pecans and toast them until fragrant and golden. Remove them from the pan and set aside to maintain their crunch.

Build the Tomato Base

In the same skillet, add more olive oil and sauté the sliced shallots until softened. Stir in the diced tomatoes and cook until they begin to break down and release their juices, creating the foundation of your sauce.

Enhance the Sauce

Add tomato paste and red pepper flakes, stirring to combine. Fold in the chopped eggplant, red wine vinegar, honey, and raisins if using. Let everything simmer together briefly to allow the flavors to meld.

Cook and Toss the Pasta

Meanwhile, cook the orecchiette in salted boiling water until al dente. Reserve a bit of pasta water before draining. Add the pasta directly into the skillet with the sauce, along with a splash of pasta water, tossing until evenly coated.

Finish with Cheese and Herbs

Drizzle with a little more olive oil and stir in chopped parsley. Plate the pasta and top generously with crumbled goat cheese and toasted pecans. Garnish with extra parsley and red pepper flakes if desired.

Additional Tips for Making This Recipe Better

After making this a few times, here’s what I’ve learned:

• I let the eggplant char deeply instead of rushing it — the smokier it gets, the better the flavor.
• I always salt the pasta water generously; it makes a noticeable difference.
• I save extra pasta water to loosen the sauce if it thickens too much.
• I crumble the goat cheese just before serving so it stays creamy and fresh.
• I taste the sauce before plating and adjust salt or vinegar if needed.

How to Serve Charred Eggplant Pasta with Tomatoes & Goat Cheese?

Serve this pasta on a wide platter for a beautiful presentation. I like to drizzle a bit of olive oil over the top for shine and sprinkle fresh parsley for color. Extra goat cheese crumbles make it look elegant and inviting.

Pair it with a simple arugula salad or crusty bread for a complete meal. For another delicious recipe idea you can enjoy, check this out baked-crack-chicken-pinwheels-recipe.

Nutritional Information

Here’s an approximate nutritional breakdown per serving:

• Calories: 450 kcal
• Protein: 12 g
• Carbohydrates: 50 g
• Fat: 20 g

Make Ahead and Storage

Storing

Allow the pasta to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3–4 days. The flavors often deepen overnight.

Freezing

You can freeze leftovers in a sealed container for up to 2 months. Keep in mind that the tomatoes may soften slightly after thawing.

Reheating

Reheat gently in a skillet over medium-low heat. Add a splash of water or olive oil to loosen the sauce and stir occasionally until warmed through.

Why You’ll Love This Recipe?

This dish has quickly become one of my favorites for so many reasons:

• Incredible smoky flavor: The charred eggplant creates a deep, rich base.
• Perfect balance: Sweet, tangy, savory, and creamy flavors all work together.
• Great texture contrast: Creamy goat cheese and crunchy pecans make every bite interesting.
• Flexible ingredients: Easy to adapt based on dietary needs or what you have on hand.
• Impressive yet simple: It feels restaurant-quality but is surprisingly easy to prepare.

This Charred Eggplant Pasta with Tomatoes & Goat Cheese is bold, comforting, and packed with flavor. Once you try it, it just might become a regular in your kitchen too.