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Mediterranean Roasted Eggplant Pasta with Lemon Garlic Fish

Mediterranean Roasted Eggplant Pasta with Lemon Garlic Fish
Serves: 4Ready In: 30 minutes

Why We Like It

Get ready for a restaurant-quality dish that - yes! - includes eggplant.  If you are vegetarian, simply skip the fish as the roasted eggplant and mushrooms are plenty "meaty" enough.  So incredibly delicious!

Preheat oven to 400 degrees

Roast the Veggies:

  • 2 cups cherry tomatoes
  • 1 medium eggplant (chopped into 1/2 inch cubes, about 4 cups, no need to peel)
  • 4-8 oz white mushrooms (sliced or quartered)
  • 1 white onion (cut into small wedges)
  • 4 garlic cloves (finely diced, or 1 tsp garlic powder)
  • 2 Tbsp olive oil
  • 1 tsp dried thyme
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper

Add to a large bowl and stir to combine.

Spread the vegetables evenly between two baking sheets in a single layer.

Roast in the oven for 15 minutes.  (If not cooking the fish, after 15 minutes you will want to toss the veggies and roast for 10 minutes more.)

In preparation for cooking the pasta, place a large pot of water on to boil.

Prepare the Fish (OPTIONAL):

  • 1.5 lbs cod fillets (or tilapia or flounder, 4 fillets)

Place the fish in a 9 inch x 13 inch baking dish.

Season and Cook the Fish:

  • 4 tsp olive oil
  • 4 tsp lemon juice (juice from half of a small lemon)
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1/4 tsp dried thyme
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder

Add to a small bowl and stir to combine.

Spread evenly over all four fish fillets.

After the vegetables have roasted for 15 minutes, remove them from the oven and toss them and return to the oven.

Add the fish to the oven now too.  Bake everything for 10 minutes until eggplant is tender, tomatoes are bursting and fish flakes easily.

Cook the Pasta:

  • 6 oz whole wheat fettuccine pasta

Cook pasta according to package directions for al dente pasta (tender but firm).

Drain and place in a large serving bowl.

Put it All Together:

  • 2/3 cup kalamata greek olives (pitted and finely chopped)

Add to the bowl with the pasta, along with the roasted vegetables and toss to combine.

Serve and Enjoy!

  • 1/4 cup parmesan cheese (shredded)
  • 1/4 cup fresh basil leaves (chopped)

Top pasta with cheese and fresh basil and serve with fish, if desired.

Nutrition Information for one serving (1 3/4 cup pasta and vegetables with one 6 oz - before cooking - fish fillet)

  • Calories: 540
  • Fat: 18 g
  • Saturated Fat: 3 g
  • Total Carbohydrate: 52 g
  • Cholesterol: 77 mg
  • Fiber: 12 g
  • Sugars: 13 g
  • Protein: 44 g
  • Sodium: 550 mg