Here in Italy, we adore eggplants! We cook them all the time while in season. To season pasta, as a side dish, or for cheesy casseroles. This roasted eggplant pesto recipe is made with cherry tomatoes, fresh basil, mint, garlic, and olive oil. It is perfect for Italian pasta dishes, but you can also spread it on toasted bread for a delicious bruschetta.

Roasted eggplant pesto and pasta
eggplant pesto pasta, with fresh basil and mint.


You should make this roasted eggplant pesto recipe on a sunny, end-of-Summer day when the flavors of both eggplants and tomatoes are at their peak.

When the herbs in your garden are shouting: pick me, pick me! When you want to say goodbye to Summer, and welcome Fall, celebrating, eating, devouring this delicious and seasonal eggplant pesto.


The city of Sassi.


The city of Opulence.


The city of Renaissance.

roasted eggplant pesto recipe

Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 2 people
Author Claudia Rinaldi


  • 1 eggplant - regular
  • 1/2 garlic clove
  • 10-12 cherry tomatoes
  • 7-8 mint leaves - fresh
  • 1 handful of basil leaves - fresh
  • 1 pinch of red chili - dry peperoncino
  • 1 teaspoon of brown sugar
  • 1 tablespoon of extra-virgin olive oil
  • 3.5 oz pasta of your choice


  1. Preheat oven to 180°C (350°F).
  2. Wrap the eggplant in foil and bake it for an hour, at least.
  3. Remove the eggplant from the oven, bring it to room temperature, and peel it.
  4. Blend the eggplant pulp with all the other ingredients.
  5. Cook pasta, drain it, and season it with the eggplant pesto.

  6. Serve hot.

Enjoy your eggplant pesto!