Roasted Eggplant and Fresh Basil Pasta
Cubed eggplant roasted until melt-in-your-mouth tender, tossed with al dente white pasta, extra virgin olive oil, garlic, and ribbons of fresh basil.
Eggplant is very low in sodium and moderate in potassium, serving as a rich, meaty vegetable texture that replaces high-sodium processed pasta sauces.
Ingredients
Check items as you prep your kitchen:
Cooking Instructions
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Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper.
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Toss cubed eggplant with 2 tablespoons of olive oil, minced garlic, and black pepper. Spread evenly on the baking sheet.
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Roast for 20 to 25 minutes, tossing halfway through, until eggplant is golden and very soft.
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Meanwhile, cook white pasta in boiling water according to package directions. Drain, reserving 2 tablespoons of pasta cooking water.
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In a large bowl, combine hot drained pasta, roasted eggplant, reserved pasta water, remaining 1 tablespoon of olive oil, and fresh basil ribbons.
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Toss gently and serve warm.
Kidney Nutrition & Mineral Prep Tips
Dietitian Tip: Traditional tomato marinara pasta sauce contains over 400 to 600 mg of potassium per 1/2 cup. Making an olive-oil-and-roasted-vegetable sauce keeps potassium and sodium exceptionally low.
Stage Adaptation: Safe for Stages 1 through 3b.