The New Veganism: Spicy Eggplant Pasta

by Gena on September 19, 2013


Photos courtesy of James Ransom for Food52.

Happy Thursday, friends! It’s time for another New Veganism column over at Food52. This week, I’m calling attention to the versatility and all around awesomeness of eggplant, with a simple and delicious bowl of spicy eggplant pasta.

Eggplant was probably the star of my summer meals this year. For whatever reason, I went through an eggplant renaissance. My favorite dish was my millet pesto summer salad, which was so tasty that I’m already looking forward to next summer, and a crop of fresh tomatoes and zucchini.

In the meantime, I will enjoy this linguine bowl. I roast the eggplant in this dish first, to bring out sweetness and flavor, then I fold it into a simple tomato sauce that’s infused with red pepper flakes and oregano, and garlic. Speaking of garlic, the version I make is garlic free, but I tested the recipe with garlic to give it authentic flavor. You can go either way! In this weeks’ column, I talk about how eggplant can help to create a “meaty” texture in dishes, as well as its handy ability to soak up flavor. I hope you’ll enjoy the recipe, which you can find here.


Gluten free folks can of course use quinoa or brown rice pasta (or whichever GF option you like).

For more eggplant recipes, check out these five favorites:

Raw eggplant bacon

Smoked eggplant and red lentil dip

Eggplant rollatini

Quinoa with roasted eggplant, red peppers, and balsamic vinaigrette

Eggplant and arugula wraps with tomato basil cashew cheese

Till tomorrow!


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{ 6 comments… read them below or add one }

dixya| food, pleasure, and health September 19, 2013 at 2:43 pm

I have started to enjoy eggplants more and more recently.


Christina @ The Beautiful Balance September 19, 2013 at 3:29 pm

I am loving all things eggplant lately (well, always) and will definitely be making this with garlic ;)


Ali September 20, 2013 at 8:13 am

Looks awesome! We were asked for egg plant ideas on young and raw last week. Now I know where to send them! <3


Maria September 20, 2013 at 8:40 am

Hi! I have just started bringing raw food into my life and I feel great but I’m having problems with kale and spinach ;) how much can you eat per week because I feel specially from raw spinach in smoothies that I get stomach cramps, is that like a transition thing?
Thank you so much for an inspirational blog!



Emma (This Kind Choice) September 21, 2013 at 4:30 pm

This looks wonderful and easy, and I do love eggplant! It’s not in season yet here (sob sob), but replacing it with mushrooms like you suggested sounds promising. Any idea about how many mushrooms you would use?
Thanks :)


Christine (The Raw Project) September 24, 2013 at 10:47 am

Yum, such a wonderful celebration of eggplant!


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