Eggplant Pasta

Here’s a great way to enjoy the meatiness of eggplant and, by using it as a substitute for meat, you can cater to the vegetarians in your life. It’s a mere 10 minutes to prepare and 15 minutes to cook.


  • 3/4 cup of your favourite  pasta
  • 1 medium eggplant, peeled and cubed
  • 4 tablespoons of olive oil
  • 4 cloves of  garlic, finely chopped
  • 1 tablespoon of butter
  • 3 cups of fresh spinach, chopped
  • 3 tablespoons fresh lemon juice
  • salt and pepper
  • 1/4 cup and ½ cup of grated Parmesan cheese
  • cracked black pepper to taste


  1. Add the pasta to a pot of boiling lightly salted water. Cook until aldente (8 to 10 minutes) then drain. Keep warm.
  2. While the pasta’s cooking, you can start the rest of the dish by heating the olive oil and butter in a frying pan or skillet over medium heat. Add the garlic, and  cook and stir until softened. Mix in the eggplant. Let the eggplant cook for 5 minutes without stirring. Then stir while cooking for a further 5 minutes or until tender.
  3. Mix in the spinach and add salt and pepper to taste. Cook and stir occasionally for 2-3 minutes, then stir in the drained pasta and lemon juice plus the 1/2 cup of Parmesan. Transfer to a serving dish and top with the remaining ¼ cup of cheese and cracked black pepper.
  4. Serve and enjoy!
Eggplant Pasta