How many calories are in Eggplant and Tomato Pasta?
Eggplant and Tomato Pasta has about 581 calories per serving based on the current ingredient list and serving size on this page.
InternationalSaladsVegetarianQuick Meals30 Minute Meals
Eggplant and Tomato Pasta
Eggplant and Tomato Pasta is a Salads international recipe with 581 calories per serving, nutrition details, and step-by-step preparation guidance.
Calories
581 kcal
Total Time
20 min
Servings
1
Protein
9.7 g
About This Recipe
The story behind Eggplant and Tomato Pasta
Eggplant and Tomato Pasta is a salads recipe with broad, cross-cultural appeal rather than roots in a single national cuisine. Dishes like this travel easily between kitchens and regions, picking up local ingredients and techniques along the way, which is why you will find so many variations built around pasta, tomato, and eggplant.
Like most enduring salads recipes, this one is less about a rigid formula and more about balance. The version on this page is written for 1 serving and lands at roughly 581 calories each, so you can see exactly how it fits your day before you start cooking.
Plan for about 20 minutes from start to finish. The steps below keep the method approachable for a home cook while staying close to the flavors that make Eggplant and Tomato Pasta worth coming back to.
Ingredients
- Pasta3/4 cup (120 g)
- Tomato1.5 count (195 g)
- Eggplant1 cup (90 g)
- Garlic1 clove (3 g)
- Basil4 count (2 g)
- Olive Oil1/2 tablespoon (5 ml)
Instructions
- 1
Step 1
Place the pasta in a pot of boiling water and cook following the instructions on the package.
- 2
Step 2
Heat the oil and add the diced tomato, a little salt and cook over medium heat until it releases its juice.
- 3
Step 3
Next, add chopped garlic and eggplant cut into strips. Mix, cover and cook over medium-low heat for 8 minutes.
- 4
Step 4
After 8 minutes, add the chopped basil leaves and mix.
- 5
Step 5
Season to taste and serve over the pasta.
Nutrition Snapshot
Macros and micros at a glance
26/ 100
Forkd Score · Limited
This recipe is lighter on nutrient density relative to its per-serving calories.
Calories
581
Protein
9.7g
Carbs
50.4g
Fat
6.2g
Fiber
6.8g
Micronutrients
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Vegetarian
Yes
Vegan
No
Gluten Free
No
Dairy Free
No
Allergens
EggTree NutGluten
Meal Prep and Storage
Make it easier to prep ahead
Eggplant and Tomato Pasta can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.
Frequently Asked Questions
Common questions about Eggplant and Tomato Pasta
How long does Eggplant and Tomato Pasta take to make?
Eggplant and Tomato Pasta takes about 20 minutes from start to finish. That is roughly about 20 minutes of prep. Actual times vary with your equipment and how much you prep in advance.
What ingredients can I substitute in Eggplant and Tomato Pasta?
Most ingredients in Eggplant and Tomato Pasta can be swapped for what you have on hand. Keep substitutions in the same role, trade one vegetable for another, one starch for another, or a protein for a similar protein, so cooking times and texture stay close. For dietary needs you can swap Pasta for a gluten-free equivalent. Larger swaps will shift the calories and macros shown on this page.
How should I store leftover Eggplant and Tomato Pasta?
Eggplant and Tomato Pasta can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used. Let it cool before sealing, and keep it refrigerated rather than at room temperature.
Can I freeze Eggplant and Tomato Pasta?
Eggplant and Tomato Pasta is best enjoyed fresh and does not freeze well, since its texture changes once thawed. Keep it in the fridge and eat it within a day or two instead.
How do I reheat Eggplant and Tomato Pasta?
Eggplant and Tomato Pasta is usually served cold or at room temperature, so it rarely needs reheating. If you prefer it warm, heat it gently and briefly so it does not overcook.
Can I scale Eggplant and Tomato Pasta up or down?
Yes. Eggplant and Tomato Pasta is written for 1 serving, and you can multiply or divide every ingredient by the same factor to scale it. Keep the ratios identical and check for doneness rather than watching the clock, since cooking times change only slightly. The calories and macros above are per serving, so they stay the same when you scale evenly.
What pan or dish should I use for Eggplant and Tomato Pasta?
A large skillet, saucepan, or sheet pan works well for Eggplant and Tomato Pasta. Pick one big enough to hold the ingredients in a single layer so everything cooks evenly instead of steaming.
How do I know when Eggplant and Tomato Pasta is cooked properly?
Eggplant and Tomato Pasta is ready when the eggplant is fully cooked through, no pink in the center for meat, opaque and flaky for fish, and set for eggs. Checking the thickest part with a thermometer or a clean cut is the most reliable test.
Is Eggplant and Tomato Pasta suitable for vegetarians?
Yes. Eggplant and Tomato Pasta is suitable for vegetarians as written.
Is Eggplant and Tomato Pasta gluten-free?
Eggplant and Tomato Pasta is not reliably gluten-free as written because it includes Pasta. You can often adapt it with gluten-free swaps if needed.
Are there any allergen ingredients in Eggplant and Tomato Pasta?
Yes. This recipe includes Egg, Tree Nut, and Gluten. Always review ingredient labels if you are cooking for an allergy-sensitive household.
Can I make Eggplant and Tomato Pasta ahead of time?
Eggplant and Tomato Pasta can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.
How can I adjust Eggplant and Tomato Pasta for my calorie or macro goals?
To make Eggplant and Tomato Pasta higher in protein, add a lean protein source or swap part of the starch for a higher-protein ingredient. To lower calories, reduce calorie-dense toppings or oils while keeping the core ingredients the same.
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