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Dinner recipe · from the recipe book

Roasted Garlic Eggplant and Mushroom Sauce

A deep, savory, silky sauce of oven-roasted eggplant, mushrooms and sweet roasted garlic, blended until creamy with a hint of thyme and a little chunky texture left in.

Roasted Garlic Eggplant and Mushroom Sauce

Ingredients

  • 5½ cups cubed450 gEggplantcut into 1-inch cubes
  • 3½ cups sliced250 gWhite mushroomshalved
  • 1 medium110 gYellow onioncut into wedges
  • 13 cloves40 gGarliccloves separated, peeled
  • 2 tbsp30 gOlive oil
  • 1 tsp1 gDried thyme
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • ¾ cup180 gVegetable broth
  • 1 tbsp20 gTomato paste
  • 2 tsp10 gLemon juice
  • 2 tbsp chopped8 gFresh parsleychopped

Steps

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
  2. Wrap the garlic in a small foil packet with a few drops of the olive oil and set it on one corner of the pan.
  3. Toss the eggplant, mushrooms and onion on the pan with the remaining olive oil, the thyme, half the salt and the black pepper, and spread in one layer.
  4. Roast for 35 to 40 minutes, stirring the vegetables once halfway, until the eggplant is very soft and browned and the garlic is golden and tender.
  5. In a small pot, warm the vegetable broth with the tomato paste, stirring until the paste dissolves.
  6. Transfer the roasted eggplant, mushrooms, onion and garlic to a blender, add the warm broth mixture, the lemon juice and the remaining half of the salt, and pulse until mostly smooth with a little texture left.
  7. Stir in the parsley and toss with hot pasta, loosening with a splash of pasta water if needed.

Check labels: Gluten-free when you buy vegetable broth labeled gluten-free.

Allergens: none in the ingredients as written. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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