Linguine with Eggplant

(75 votes)

1 pound linguine
2/3 cup olive oil, divided
2 small eggplant, cut into 1/2-inch chunks
3/4 teaspoon garlic powder
1/2 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon pepper
4 plum tomatoes, chopped
2 tablespoons fresh parsley, chopped

In a large pot, cook the linguine as package directs; drain well. Place linguine in a large bowl and toss with 2 tablespoons olive oil; set aside.

In the same pot, heat the remaining oil over medium-high heat. Sauté the eggplant for 10-12 minutes, until lightly browned. Add the garlic powder, oregano, salt, and pepper and sauté for about 5 minutes more. Add the tomatoes, parsley, and linguine and toss gently until heated thru. Serve immediately.


Using what I had at home for substitutes (spaghetti noodles for linguine; 1 eggplant & 2 zucchinis, dried parsley, minced garlic for garlic powder, and 2 med. large tomatoes rather than 4 plum tomatoes) I have to say that this was a delicious dish that the whole family liked! Thank you for providing it!
Eileen, San Antonio, TX

Yum! And so easy, too. Eggplant is one of those vegetables that I just don't know what to do with. So glad to have found you site and this recipe.
Carol, San Francisco, CA

Lovely recipe especially for fans of eggplant!!
Teresa, Location not stated.

yum.....yum.....yum...... this dish was so good, my family asked for more and more.......thanks for a nice recipe.
couscous, new york

Good but too much oil! Less oil and just add some water when cooking the eggplant to keep it moist.
Adam, Location not stated.

If you want a little meat, try one small piece of smoked sausage about 4 inches long so as not to add plenty fat and chop into very, very small pieces. It gives it that extra kick. It tastes yummy!!
Babs, Location not stated.

I was pleasantly surprised how pleasing this recipe was. This year I hope to enjoy discovering vegetarian cuisine.
Kathy, Estero, Florida

I thought it was quite tasty, my husband even liked it and he doesn't try some of the interesting things I want him to try. But, I thought it lacked a bit in flavor, it was really sutle, and it needed something more to me. I will keep this on hand though so I can tweek it a bit some time in the future. Thanks.
Natalie, Corvallis, OR

I would have tried this recipe but needed to know if you peel the eggplant first.
LAL, Atlanta

I had no oregeno or parsley, but I think it is ok for what I substitued it with. But I am looking forward to seeing what it will taste like when I get the recipe right.
Bianca Washington, Riverside, CA

Loved it-though I made a few changes. I used fresh garlic,more oregano,less pepper and no salt. I added worchestershire sauce, thai fish sauce,and a quarter teaspoon toasted sesame oil. Yummy!
Stephanie, Long Island,New York

I never tried it. Never even heard of it until now on this project i'm doing for school. Egplants are good fellows but they dont taste nice. They looks discusting and danni ate it.LOL. not really.Hope you like them and this recipe, who eva cooked it is a godd cooker!! Keep on cookies (ing)
Anonymous, Location not stated.

I loved this recipe, I just wish oil had less calories! But seriously, it was delicious!
Kari, Location not stated.

It was good. Not great. Will try and add some other things to make it a little more tasty.
Lindsay, Orange County

Yummy, my kids actually ate eggplant. I will use a bit less oil next time.
Edwina, Melbourne, Australia

I used whole wheat linguine instead of white pasta, lots of fresh garlic and onions, salt free tuscan sunset seasoning (from Penzeys spices )I also added yellow squash and zuchinni squash cut into bite size squares. It was very good. Olive oil is a good fat, unlike butter so we don't worry quite as much about the calories . I've lost 42 pounds eating this way!
Kacy, Rochester, WI

The only thing i changed was adding fresh minced garlic instead of the garlic powder. It turned out really good. My son, who's a picky eater, ate it, without the eggplant of course. :( But it's soooooooooooooo delicious. Thank you so much for providing it.
Suha, Irvine, CA

I love your web site, who knew that eggplant could stir such emotions. This recipe sounds perfect for me. I planted 3 in my small garden and at last count I have 36 eggplants developing (too cool!) Thank you everyone, keep up the chat.
Kathleen, STL, MO

so easy to make, so good and clean up was a breeze
paula, n salem,ny

I really enjoyed this recipe. I am on a special diet and this fit the plan. I could not have the linguine so I just had the eggplant, onions, and tomatoes. Good flavor. I agree it was super easy to clean up. My husband had the linguine with the eggplant. He said he liked it very much. I plan on making this again and giving it to my friends also.
Lois, Medford, OR

Good visual appeal, great mediterranean aroma, taste was improved with 1/4C. fresh grated parmesan cheese and 1/4 t. cayenne pepper, texture very satisfying... thank you for another tasty use of the eggplant.
Patti, Austin

I cooked this and added italian sausage(1/2 lb), I lightly floured the eggplant before sauteing it, used less olive oil and a little cab sav. Loved it!
Jack, Fair Oaks, CA

I used this recipe and substituted tarragon since I was out of oregano. I also added one small butter squash to the zuchinni and eggplant. It turned out great and we will use this recipe again. Thanks
clyde, Sacramento Ca

Mmmmmmmmmmmmmmmmmm.. KEMM HUMA TAJBIEN!!!
aL, Malta

This is delicious! I added red pepper flakes for a little extra bite and it turned out perfect. I'll make this again and again.
Gina, NC

This was just OK for me.
Anonymous, Location not stated.

This was fantastic! We made this for Meatless Monday and had homemade pasta with it. A little shaved Parmesan cheese on top really finished the dish. Thanks.
Julie B, Portland, OR

I would love to try this recipe but I need to know if the eggplant is peeled.
Charmaine, Trinidad, W.I.

Tweaked the recipe a bit adding an onion, red pepper flakes and using minced garlic instead of the powder. As per some previous comments would use less oil next time. May add chicken next time I make it!
Anonymous, Location not stated.

Are leftovers decent heated again in the mic? Thanks!
ann, iowa

Love the idea of linguine with the eggplant...never thought of that before. I am right now cooking the eggplant (really small ones, and no, you DON'T PEEL them), and plan to make some garlic butter mushrooms to add (they are SO delicious), and maybe add some pepper flakes to pep it up a little, along with some red peppers and maybe some fresh green beans too, and def. the cheese, hope I have feta. I got this bunch of veggies at the farmer's market and then thought
Kajern, Flint, Michigan

Like some others I like the look of aubergine but don't quite know what to do with it. This recipe has been a great start and I am so lucky to have had the advantage of using all the freshest ingredients (thanks to my wonderful Italian neighbours)!!! Didn't change a thing but wonder if having the advantage of all the ingredients being chemical free had an effect? Must have . . . will do this recipe again as it is not only delicious but nutritious.
Jill, Melbourne, Victoria

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