Lemon Garlic Pasta with Grilled Eggplant

Lemon Garlic Pasta with Grilled Eggplant

This pasta is seriously to die for. Packed with rich garlic flavour, a hint of lemon zest, buttery sauce, and smoky grilled eggplant, it’s everything you want in a quick and satisfying meal. The hemp hearts add a subtle nutty crunch, and the parsley brings it all together with fresh, herby brightness. If you love bold, simple flavours - you’re going to fall hard for this one.

---

🍽 Serves 4-5 🕘 20-25 minutes Difficulty: Beginner

---

Ingredients:

• 7-8 garlic cloves

• 1 handful of parsley

• 1 eggplant

• Juice and zest from 1/2 lemon

• 1 tsp + 1/3 cup vegan butter

• ¼ cup hemp hearts

• ½ tsp chili flakes

• 1/2 tsp salt

• Cracked pepper to serve

• 1 Tbsp olive oil

• 2 Tbsp pasta water

• Spaghetti pasta

---

Instructions:

1. Prepare all the ingredients: Finely slice the eggplant, dice the garlic, and parsley.

2. Boil the water and cook the pasta according to the instructions on the packaging.

3. In a large bowl, combine olive oil, a pinch of salt, lemon juice. Mix in the eggplant slices to cover them evenly.

4. Heat the grill pan, place slices and grill on each side until brown.

5. In a large frying pan, melt 1 tsp of vegan butter. Add garlic and chili flakes and sauté on medium heat for 3 min or until golden. Lower the heat. Add the remaining butter, salt, hemp hearts, lemon zest, parsley, and pasta water and mix well until combined and the butter has melted.

6. Drain the pasta, don’t rinse it, and add it to the butter mix. Add grilled eggplant and stir well.

7. Serve with some fresh parsley and cracked pepper.

8. Enjoy!

   
   

---

Watch a short tutorial on Instagram

---