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Pasta with Creamy Eggplant-Walnut Pasta Sauce

A creamy, smoky eggplant and walnut sauce tossed with pasta and topped with spiced breadcrumbs for crunch.
Prep Time25 minutes
Cook Time50 minutes
Total Time1 hour 15 minutes
Servings: 4 servings

Ingredients

  • 2 large eggplants about 1065 grams total
  • 3 tablespoons olive oil divided
  • 2 cups fresh breadcrumbs
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili flakes or ground chilies or to taste
  • sea salt to taste
  • ground black pepper to taste
  • 1/4 cup fresh dill chopped, plus extra for serving
  • 1/2 cup walnut halves soaked at least 2 hours and drained
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon light miso
  • 2 cloves garlic minced and divided
  • 1 lb shaped pasta about 454 grams, e.g., rigatoni
  • 2 medium shallots finely diced

Instructions

  • Preheat a grill to high. Place the whole eggplants directly on the hot grates and close the lid. Turn occasionally until all sides are charred and the eggplants are very soft and collapsing, about 20–25 minutes. Remove and let cool in a bowl.
  • Make the spiced breadcrumbs: heat a large sauté pan over medium. Add 1½ tablespoons olive oil, then the breadcrumbs. Stir and sprinkle in the cumin, chili flakes, salt, and pepper. Toast, stirring, until the crumbs darken slightly and dry out, about 5 minutes. Remove from heat and stir in the chopped dill. Transfer to a plate and wipe out the pan.
  • Prepare the eggplant-walnut sauce: cut cooled eggplants in half and scoop out the flesh (you should have about 2 cups). Drain any excess liquid, then add the flesh to a blender with the soaked walnuts, lemon juice, miso, about ½ teaspoon of the minced garlic, and salt and pepper. Blend on high until completely smooth and creamy.
  • Cook the pasta in a large pot of boiling salted water according to package directions. Reserve 1 cup of the pasta cooking water before draining.
  • Return the sauté pan to medium heat and add the remaining 1½ tablespoons olive oil. Add the diced shallots and the remaining minced garlic and cook, stirring occasionally, until the shallots are soft and translucent, about 5 minutes. Reduce heat to medium-low.
  • Add the blended eggplant-walnut sauce to the pan, then add the drained pasta and a big pinch of salt and pepper. Stir to combine, thinning the sauce with reserved pasta water as needed to reach a creamy consistency.
  • Serve the pasta hot topped with the spiced breadcrumbs and extra chopped dill; add extra chili flakes if desired.

Equipment

  • grill (optional)
  • Large sauté pan
  • Blender (upright or high-speed)
  • Pot for boiling pasta
  • Food processor (optional for breadcrumbs)
  • spatula or wooden spoon

Notes

  • To make fresh breadcrumbs, pulse slices of bread in a food processor until small and uniform.
  • If you don't have a grill, roast eggplant cut lengthwise at 400°F until soft, about 45 minutes.
  • Let roasted or grilled eggplant cool slightly before scooping out the flesh.
  • Soak walnuts at least 2 hours for a smoother sauce.
  • Chopped chives or parsley can substitute for dill.