This aubergine pasta recipe combines roasted aubergine, fresh herbs, and a touch of harissa spice. The crispy sourdough breadcrumbs add a delicious crunch, making this dish a standout. Ready in just over an hour, it's an ideal option for a cozy dinner.
You'll also love my halloumi pasta, roasted tomato pasta, spinach and ricotta pasta, creamy kale pasta, and sun-dried tomato pasta.
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⭐️ Why this recipe works
- Roasted Aubergine: Roasting the aubergine enhances its natural sweetness and adds a smoky depth of flavor.
- Sourdough Breadcrumbs: Adds a unique crunchy texture and a tangy flavor to complement the creamy pasta.
- Harissa Spice: Introduces a subtle heat and complex flavor, making the dish more interesting.
- Fresh Herbs: Basil and parsley provide a fresh, vibrant taste that balances the richness of the sauce.
- Lemon Zest and Juice: Adds a bright, citrusy note that lifts the overall flavor of the dish.
🧾 Ingredients overview
- Aubergine (Eggplant): The star ingredient, providing a creamy texture and smoky flavor.
- Sourdough Bread Crumbs: Adds crunch and a tangy flavor.
- Fresh Basil: Contributes a sweet, aromatic flavor.
- Parsley: Adds a fresh, slightly peppery taste.
- Garlic: Enhances the overall savory flavor with its pungency.
- Olive Oil: Used for sautéing and roasting, adding richness.
- Tomato Purée (tomato paste): Provides a deep, concentrated tomato flavor.
- Harissa Spice: Adds heat and complex spice notes.
- Butter: Adds richness and a smooth texture to the sauce.
- Lemon (zest and juice): Provides a bright, citrusy contrast.
- Short Pasta (Rigatoni, Penne): Holds the sauce well, providing a satisfying bite.
- Parmesan Cheese: Adds a savory, umami flavor and creaminess.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Aubergine Pasta Alla Norma recipe step-by-step
- Preheat the Oven: Preheat your oven to 200°C and line a baking tray with foil.
- Prepare and Roast the Aubergine: Prick the aubergine with a fork, place it on the baking tray, and bake for 50-60 minutes, turning halfway through, until the skin splits and the flesh is soft. Set aside to cool, then peel and mash the flesh.
- Cook the Pasta: Cook the pasta according to package instructions. Reserve a cup of pasta water before draining.
- Prepare the Sauce: In a large pan, sauté the minced garlic in olive oil until fragrant. Add the tomato purée, harissa spice, and butter. Stir in the mashed aubergine and season with salt and pepper. Add half of the reserved pasta water and mix to create a smooth sauce.
- Combine Pasta and Sauce: Add the drained pasta to the pan and toss to coat. Add more pasta water if needed to reach the desired consistency. Stir in the grated parmesan cheese and lemon juice.
- Make Sourdough Breadcrumbs. Thinly slice the sourdough bread, drizzle with olive oil, and place on the baking tray for the last 10 minutes of the aubergine's baking time. Blend the crispy sourdough with the basil in a food processor to make green breadcrumbs.
📖 Variations
- Herbs: Substitute basil and parsley with oregano, thyme, or cilantro.
- Spice: Use red pepper flakes instead of harissa for a different type of heat.
- Cheese: Try using pecorino romano or asiago cheese for a different flavor.
- Pasta: Use any short pasta like fusilli or farfalle if rigatoni or penne is not available.
- Vegan Option: Replace butter with vegan margarine and use nutritional yeast instead of parmesan.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Charred Aubergine: For an extra smoky flavor, you can char the aubergine directly over a gas flame before roasting it. This adds a deep, complex flavor to the dish.
- Pasta Water: When cooking the pasta, add a few tablespoons of olive oil and some salt to the water. This not only seasons the pasta but also helps the sauce adhere better.
- Blending Method: For an ultra-smooth sauce, blend the roasted aubergine with a bit of pasta water before adding it to the pan.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled aubergine pasta in an airtight container in the fridge for up to 3 days.
- Reheat: To reheat, place the pasta in a pan over medium heat, adding a splash of water or olive oil if needed to loosen the sauce. Heat until warmed through, about 5-7 minutes.
❓Recipe FAQ's
Salting the aubergine slices before roasting can help draw out bitterness. Let the salted aubergine sit for about 30 minutes, then rinse and pat dry before cooking.
Yes, you can roast the aubergine and prepare the breadcrumbs a day ahead. Store them separately in airtight containers and assemble the dish when ready to serve.
Reduce or omit the harissa spice to make the dish milder, and consider blending the sauce smoother to hide the vegetable textures if needed.
Looking for other pasta recipes like this? Try these:
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Easy Homemade Aubergine Pasta Alla Norma
Ingredients
- 1 small aubergine
- 25 g (¾ cup) sourdough bread crumbs
- ½ bunch fresh basil
- ½ bunch parsley
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon tomato purée
- 1 tablespoon harissa spice
- 50 g (¼ cup) butter
- 1 lemon, zest and juice
- 200 g (¾ lb) rigatoni, penne, or another short pasta
- 30 g (¼ cup) parmesan cheese, grated
Instructions
Preheat the Oven:
- Preheat your oven to 200°C. Line a baking tray with foil.
Prepare and Roast the Aubergine:
- Prick the aubergine with a fork and place it on the baking tray. Bake for 50-60 minutes, turning halfway through, until the skin splits and the flesh is soft.
- Set aside to cool, then peel and mash the flesh.
Make Sourdough Breadcrumbs:
- Thinly slice the sourdough bread, drizzle with olive oil, and place on the baking tray for the last 10 minutes of the aubergine's baking time.
- Blend the crispy sourdough with the basil in a food processor to make green breadcrumbs.
Cook the Pasta:
- Cook the pasta according to package instructions. Reserve a cup of pasta water before draining.
Prepare the Sauce:
- In a large pan, sauté the minced garlic in olive oil until fragrant. Add the tomato purée, harissa spice, and butter.
- Stir in the mashed aubergine and season with salt and pepper.
- Add half of the reserved pasta water and mix to create a smooth sauce.
Combine Pasta and Sauce:
- Add the drained pasta to the pan and toss to coat. Add more pasta water if needed to reach the desired consistency.
- Stir in the grated parmesan cheese and lemon juice.
Serve:
- Top with parsley breadcrumbs before serving.
Notes
- Roasting Time: The exact roasting time for the aubergine may vary based on its size. Ensure it's soft and the skin is split before removing it from the oven.
- Herb Substitutions: If you don't have basil or parsley, you can substitute with other fresh herbs like oregano or thyme.
- Spice Level: Adjust the amount of harissa spice to suit your taste. You can also add a pinch of chili flakes for extra heat.
- Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed to loosen the sauce.
Chantelle Gawler
Really lovely, quick and tasty meal. I had to forgo the crumbed basil as I didn't have either ingredient.
Deborah Rainford
Thanks so much, Chantelle! So happy that you loved this recipe! ๐
Laura
I have made this twice in 2 weeks now (and given I try hard never to repeat a recipe ever let alone in 2 weeks that in itself is a huge compliment!) What a brilliant way to get aubergine into an otherwise reluctant 3 year old! She demolished it and asked for more and my husband and I both love it too! One small adjustment I make is to microwave rather than roast my aubergine, with the current living cost crisis I simply can't justify having my oven on for an hour to roast it (although I know the flavour would be nicer than the microwave) but it still tastes amazing!
Deborah Rainford
Laura, you've absolutely made my day! So happy that you love it AND that it's helping in covert toddler vegetable operations! ๐ Duly noted about the roasting vs microwave variation. I'll update the recipe to reflect that. I'll also experiment with chopping the aubergine and pan roasting and see what results that yields. Maybe we can get some of the roasted flavour without oven-roasting. I'll experiment and report back! Thank you so much for taking the time to leave a comment. You've really made my day! ๐
Jade
I have to say this recipe surpassed all my expectations! It was absolutely incredible!
Deborah Rainford
Thanks so much, Jade! It's such a unique recipe. I'm so happy you liked it. ๐