Global Veg » A Culinary Journal

Roasted Eggplant & Cherry Tomato Pasta Salad



I found these tiny graffiti eggplants at our local market the other day. They were absolutely calling for a simple preparation without too many spices.


Given that the summer is also the time of year when I am looking for simple lunches to send off to summer activities that won’t get ruined in the heat, this vegan pasta salad made sense.

It’s a very simple combination of skillet roasted eggplant disks, cherry tomatoes and pine nuts with penne pasta.



The pasta salad is simply seasoned with your best tasting olive oil, salt and pepper and fresh basil.


Send it off in a packed lunch. Take it to a picnic. Or, just enjoy a bowl at home.


Roasted Eggplant & Cherry Tomato Pasta Salad


  1. 8 ounces of penne pasta
  2. 1 pound of small eggplants (graffiti for example)
  3. 1 pound of cherry tomatoes, cut into halves
  4. 1 tablespoon pine nuts
  5. 3-4 tablespoons olive oil
  6. salt and pepper to taste
  7. a handful (12-15 leaves) fresh basil chopped finely
  8. optional- 1/4 teaspoon crushed red peppers


  1. Cook the pasta according to package directions.
  2. Put the cooked pasta in a large mixing bowl.
  3. Cut the eggplants into thin disks.
  4. Heat a tablespoon of olive oil in a skillet.
  5. Add the eggplants and cook until they are golden and almost crispy. (10-15 minutes)
  6. Put the cooked eggplant disks in the bowl with the cooked pasta.
  7. Put the skillet back on the heat and add a tablespoon of olive oil.
  8. Add the cherry tomatoes and sauté for 2-3 minutes.
  9. Add the cherry tomatoes to the bowl with the other cooked ingredients.
  10. Clean the skillet, put back on the heat and add a teaspoon of olive oil.
  11. Roast the pine nuts until golden and add to the mixing bowl.
  12. Add the chopped basil, a tablespoon of olive oil and salt and pepper to taste to the mixing bowl with cooked ingredients.
  13. Add the optional crushed red peppers.
  14. Mix and serve.

