Vegetable Caviar Pasta
Prep time
Cook time
Total time
Serves: 2-3
  • 2 medium-sized eggplants
  • 4-5 tablespoons extra-virgin olive oil
  • kosher salt and freshly ground black pepper
  • 2 cloves black garlic, smashed into a paste (or 3 cloves regular garlic)
  • 2 ears of corn, peeled
  • 3 bell peppers, blackened
  • 2 shallots, peeled but kept whole
  • ⅓ cup Parmesan cheese, freshly grated
  • ¾ pound pasta, cooked and drained
  • red pepper flakes, for garnish
  1. Heat the oven to 475 degrees F. Slice the eggplants in half lengthwise, then score the tops of the skin just a bit so that it doesn't peel when baking. Sprinkle the fleshy sides with olive oil, salt, and pepper and place them on a foil lined baking sheet. Place your shallots (and regular garlic, if you're using it) in a foil packet, and sprinkle again with salt, pepper, and olive oil. Wrap up the packet and place it on the baking sheet with the eggplant. Cover the baking sheet with foil and place in the oven for 25 minutes, checking on it and removing the foil after that time, and allowing it to roast for another 20-25 minutes.
  2. While the eggplant cooks, wrap your shucked corn in foil and place in the oven with the eggplant. Cook for only the first 25 minutes, then remove and set aside until ready to use.
  3. While the vegetables roast, turn on 3 burners on your stove (just be careful not to burn yourself!) over medium-high heat. Add your washed and dried bell peppers to eat open flame, and allow them to blacken, turning every so often. Once blackened, place them in a plastic baggie and seal, allowing the skins to steam, which will in turn, make them easier to peel. Once cool enough to handle, peel off the skins and finely dice the bell peppers. Set aside.
  4. When the eggplant, shallot, garlic, and corn are ready, remove them from the oven. Scoop the flesh out of the eggplant and whisk it (use some elbow grease!) with a bit of kosher salt and about 2 tablespoons of olive oil until it becomes a paste. Add in the diced shallots, kernels of corn, diced bell peppers, and either your roasted garlic smashed into a paste or your black garlic smashed into a paste. Stir or whisk to combine, then add in another few tablespoons of olive oil and your Parmesan cheese. Stir to combine, taste, and add more salt and pepper, if needed.
  5. Cook and drain your pasta according to package instructions, then portion it into bowls. Divide your vegetables among 2-3 bowls and toss, adding a bit more cheese and olive oil if needed. Sprinkle with a few red pepper flakes and some freshly ground pepper and serve.
Recipe by The Crepes of Wrath at