Feta Pasta

This baked Feta Pasta is creamy, tangy, and ridiculously satisfying, with a cheesy garlicky tomato sauce you build right in the baking dish. Diced Roma tomatoes roast down with onion and garlic until they’re jammy, and the block of feta turns into a creamy, salty sauce the second I stir it all together. Add in rotini pasta, spinach, and a little pasta water to loosen everything up, and you’ve got my budget-friendly version of the viral TikTok pasta!

Baked Feta Tomato Pasta Recipe

The original viral baked feta pasta is made with a block of feta that’s roasted in a dish with cherry tomatoes and olive oil, then mixed with pasta once it’s soft and saucy. It first took off in Finland as ‘uunifetapasta,’ and then exploded worldwide after being shared all over social media. I knew I had to give it a go when I first saw it, but with a few smart swaps to keep costs down (of course!)

Instead of using cherry or grape tomatoes like the viral recipe calls for, I reach for budget-friendly Roma tomatoes. They roast down beautifully, bringing plenty of sweetness and acidity, while keeping this dish accessible and practical. Four cups of cherry or grape tomatoes can cost around $8.32 where I live, but five Roma tomatoes come in closer to $1.20. Same bold flavor, same comforting vibe, and a big win for your grocery budget!

Recipe Success Tips

1. Use any pasta shape you love. Rotini is my go-to because the spirals have a nice chewy bite and grab onto the creamy sauce, but penne, rigatoni, bowtie, shells, cavatappi, or even spaghetti all work great.
2. Don’t skip the pasta water. The reserved pasta water is the secret to turning baked feta into a smooth sauce.
3. Make it spicy (if you want!). I like to bump up the red pepper flakes for more heat, or you could add some fresh chili if you’ve got one. The original baked feta pasta from Liemessä includes ½ a sliced red chili right on top of the feta for an extra kick.
4. Add a little honey for contrast. I love adding a small drizzle of honey when I mix it all together because it softens the sharp tang of the salty feta!
5. Use a block of feta. Feta doesn’t quite melt like, say, mozzarella, but it does soften and turn creamy when it roasts in olive oil, which is exactly what we want here. Block feta works best for this. You can use crumbled feta in a pinch by piling it in the center of the dish, but the texture may be a bit grainier since some brands include anti-caking agents. Still drizzle it well with olive oil and use the pasta water to help loosen it into a sauce.
6. Add in your favorite protein. If you want to make this extra filling, stir in some leftover roasted chicken breast (diced) or baked tofu right at the end so it heats through without drying out. Cooked chickpeas or white beans, shredded rotisserie chicken, or a handful of cooked lentils are all great add-ins, too.

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Baked Feta Pasta

This baked Feta Pasta recipe is made with budget-friendly roasted Roma tomatoes, onion, garlic, pasta, and a creamy block of feta! Easy and SO delicious!

Course Main Course

Cuisine American

Total Cost $11.05 recipe / $2.76 serving

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 4 servings (2 cups each)

Calories 614kcal

Author Jess Rice

Equipment

• 9×13'' Casserole Dish
• Sauce Pan

Ingredients

• 5 Roma tomatoes diced into 1” pieces, (1 lb 5 oz, 4 cups) $1.20*
• 3 garlic cloves minced, (1 Tbsp) $0.30
• ½ yellow onion diced, (1/2 cup) $0.35
• 1 Tbsp fresh parsley minced, $0.09
• ½ tsp salt $0.01
• ¼ tsp black pepper ground, $0.01
• ⅛ tsp red pepper flakes $0.02
• 7 oz. block feta $5.44**
• ½ cup olive oil $1.50
• 8 oz. rotini pasta half a box, (uncooked) $0.53
• 1 cup fresh spinach packed, $0.46***
• ½ Tbsp honey $0.25
• ½ cup reserved pasta water $0.00
• 0.25 oz. fresh basil torn, $0.89

Instructions

• Gather ingredients. Preheat oven to 400℉.
• Wash and dice tomatoes into 1” pieces
• Mince garlic, parsley, and dice the halved onion.
• Mix tomatoes, garlic, onion, parsley, salt, black pepper, and red pepper flakes in a 9×13” casserole dish, making a space in the middle for the block of feta.
• Add feta.
• Pour olive oil over the feta and the tomato herb mixture. Transfer baking dish to oven for 40 minutes, uncovered.
• Meanwhile, cook ½ box of rotini, reserving ½ cup of the pasta water.
• Remove feta and tomatoes from the oven after 40 minutes.
• Add fresh spinach.
• Stir the fresh spinach, honey, and reserved ½ cup of pasta water to the hot baking dish, stirring the feta and tomatoes together and wilting the spinach with their residual heat.
• Pour the rotini into the baking dish of sauce and mix it together.
• Top with torn fresh basil.

See how we calculate recipe costs here.

Notes

*Swapping Roma tomatoes for cherry or grape tomatoes saves about $7+ per recipe. If you want to use cherry or grape, you will need 4 cups for this recipe.

**The feta I used is from Walmart. If you buy your feta elsewhere, it might come in different amounts. Whatever size block you get will be fine, as long as it’s around 7  ounces. If your block is larger, your sauce will be creamier. If it is smaller, it will be a little less creamy.

***Frozen spinach will also work in this recipe; I would use ¼ cup if using frozen.

Nutrition

Serving: 1serving | Calories: 614kcal | Carbohydrates: 52g | Protein: 16g | Fat: 39g | Sodium: 874mg | Fiber: 3g

how to make Feta Pasta step-by-step photos

Gather your ingredients and preheat the oven to 400°F.

Prep the fresh ingredients: Wash and dice 5 Roma tomatoes into 1-inch pieces.

Mince the 3 cloves garlic and 1 Tbsp fresh parsley, and dice ½ yellow onion.

Add to casserole dish: Place the prepared tomatoes, onion, garlic, and parsley in a 9×13-inch casserole dish, then season with ½ tsp salt, ¼ tsp ground black pepper, and ⅛ tsp red pepper flakes. Stir to combine, then make a little space in the center for the feta.

Place the 7 oz. block of feta in the center of the dish.

Drizzle ½ cup olive oil over the feta and tomato mixture, then bake uncovered for 40 minutes.

Cook pasta: While the feta bakes, cook 8 oz. rotini pasta (½ box) according to the package directions. Before draining, reserve ½ cup pasta water.

Finish the sauce: Carefully remove the baking dish from the oven after 40 minutes.

Add 1 cup packed fresh spinach to the casserole dish.

Pour in ½ Tbsp honey and the ½ cup reserved pasta water and stir everything together, breaking up the feta and mixing it with the tomatoes while the spinach wilts from the heat.

Combine with the pasta: Add the cooked rotini to the baking dish and stir until the pasta is fully coated.

Finish and serve: Top your feta cheese pasta with 0.25 oz. torn fresh basil, and enjoy!

Serving Suggestions

I usually keep it simple and let this tomato feta pasta be the main event, but some steamed or roasted veggies wouldn’t hurt (broccoli, green beans, cauliflower, and asparagus are some of my favorites). If you want a meaty main alongside it, chicken schnitzel or sweet-savory air fryer pork chops are both great with the tangy tomato-feta sauce. I also think a chilled white bean salad would be delicious as a cheap but fresh side dish!

Storage & Reheating

Feta pasta will last in the fridge for up to 3-4 days in an airtight container. Reheat in the microwave in short bursts, stirring in between, and add a splash of water or a drizzle of olive oil if it needs loosening up. It’s also great served cold, mixed into a simple salad for an easy lunch!

Try These Pastas with Feta Cheese Next!

• This Pasta with Sausage and Peppers is an easy weeknight dinner, loaded with savory sausage, sweet peppers, and a saucy tomato base.
• Roasted Broccoli Pasta with Lemon and Feta keeps it simple in the best way, turning plain pasta into a bold bowl.
• Our Ditalini Pasta Salad is one I like to keep in the fridge for easy lunches, with roasted veg, pesto, and a salty sprinkle of feta in every bite!

More Vegetarian Pasta Recipes

Pasta Salad

$13.44 recipe / $1.34 serving

Lasagna Roll Ups

$13.12 recipe / $1.64 serving

Creamy Tomato and Spinach Pasta

$4.80 recipe / $1.20 serving

Traditional Fettuccine Alfredo

$3.73 recipe / $0.46 serving

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Tuna Wrap

With my daughter just starting at her new school, mornings have gotten busier than ever! That’s why this easy Tuna Wrap recipe has been a lifesaver! It’s quick, tasty, and perfect for meal prep. I can make a batch ahead of time, store the wraps or the tuna salad separately, and lunches are ready to grab and go for a few days at a time. Fresh, satisfying, customizable, and most importantly, budget-friendly, these tuna salad wraps are a simple way to keep school lunches stress-free while still feeling homemade and wholesome!

Crunchy Tuna Salad Wraps

I used our classic tuna salad as the filling here, and it’s one of those simple, cheap mixes that still feels really satisfying thanks to all the crunch from the diced celery, chopped walnuts, and green onion (plus a little mayo and lemon to pull it all together). I also add a layer of romaine and tomato, which isn’t just there for added nutrients! The salad acts like a barrier, so the tortilla doesn’t soak up moisture too fast, which makes these wraps a much better option if you’re making them ahead. And honestly, these simple tuna wraps are such a nice change from the usual sandwich. They’re neat, lunchbox-friendly, healthy, and easy to switch up based on what you’ve got in (I’ve shared some variations to try below the step photos!)

Recipe Success Tips

1. Save money with chunk light tuna. Chunk light tuna is usually the best deal, and it works perfectly here. The pieces are a bit smaller than albacore, but once they’re mixed with the mayo, lemon, and crunchy add-ins, it still tastes hearty and satisfying without bumping up the cost. However, solid albacore tuna will work if that’s what you’ve got.
2. Heat the tortillas. Microwaving the wraps is a key part of this process, as it makes them more pliable and less likely to tear while rolling or open up after being rolled!
3. Meal prep it. You can either make the wraps in advance or store the tortillas and the tuna salad separately to make them last longer in the fridge. Either way works!

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Tuna Wrap Recipe

This easy Tuna Wrap recipe is a quick, budget-friendly lunch with crunchy tuna salad, romaine, and tomato that's perfect for school lunches and meal prep.

Course Lunch, Sandwich

Cuisine American

Total Cost $5.78 recipe / $1.93 serving

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 3 servings (1 wrap each)

Calories 412kcal

Author Jess Rice

Equipment

• Mixing bowl

Ingredients

• 12 oz. can chunk light tuna in water one can, $2.54
• ½ cup celery diced (about 1 rib) $0.20
• 2 Tbsp walnuts chopped, $0.75
• 1 green onion sliced, $0.30
• ¼ cup mayonnaise $0.30
• ½ Tbsp lemon juice $0.04
• ⅛ tsp black pepper freshly cracked, $0.01
• ⅛ tsp salt $0.01
• 1 Roma tomato sliced thin, $0.15
• 6 romaine leaves torn into 3” pieces, $0.68
• 3 extra-large flour tortillas burrito-size tortillas, $0.80

Instructions

• Gather all the ingredients.
• Drain the canned tuna well.
• Finely dice the celery, chop the walnuts, and slice the green onions.
• Combine the tuna, celery, walnuts, green onions, mayonnaise, lemon juice, pepper, and salt in a bowl. Stir to combine.
• Tear the romaine into smaller pieces and thinly slice the roma tomato. I find thinner slices of tomato help the wraps stay together.
• Microwave one extra-large tortilla at a time so they are still warm when you begin the wrap process. The warmth of the tortilla helps them stay tight and closed! I microwaved mine for 5-10 seconds each.
• Start with a layer of romaine lettuce, then add 1/3 of the tomato slices on top fanned out. You’re making a little bed for the tuna salad that will help keep things from getting too messy or soggy. (I like to flatten the thick middle part of the romaine just a little bit before adding it to my wrap, if the romaine is really big and crunchy. It helps things roll a little easier.)
• Add 1/3 of the tuna salad.
• Begin rolling the wrap, using the lettuce underneath as a way to keep your fingers clean and get a tight wrap, pushing the filling towards you as you roll the tortilla away from you.
• Fold in the sides as you go, creating a seal that keeps the tuna from falling out each end.
• As you roll, continue to tuck the corners in while pulling the content of the wrap towards you gently to keep it tight.
• Once rolled, let the wrap sit seam side down. The residual warmth from the wrap’s time in the microwave will help keep the seam sealed shut.

See how we calculate recipe costs here.

Nutrition

Serving: 1wrap | Calories: 412kcal | Carbohydrates: 20g | Protein: 34g | Fat: 22g | Sodium: 513mg | Fiber: 3g

how to make A Tuna Wrap step-by-step photos

Gather all of your ingredients.

Drain the tuna: Strain one (12 oz.) can chunk light tuna really well (the drier it is, the better the wrap holds together).

Prep your mix-ins: Dice ½ cup celery (about 1 rib), chop 2 Tbsp walnuts, and slice 1 green onion.

Make the tuna filling: In a bowl, add the drained tuna, ½ cup diced celery, 2 Tbsp chopped walnuts, 1 sliced green onion, ¼ cup mayonnaise, ½ Tbsp lemon juice, ⅛ tsp black pepper, and ⅛ tsp salt.

Stir until evenly combined.

Prep the salad: Tear 6 romaine leaves into smaller pieces and thinly slice 1 Roma tomato. I prefer thinner slices of tomato as they help the wraps stay together.

Warm the tortillas: Microwave 1 extra-large tortilla at a time for 5-10 seconds, just until soft and warm, and then start assembling right away (warm tortillas roll tighter/are less likely to tear and stay closed better).

Assemble the wraps: Add a layer of romaine lettuce leaves to your warmed wrap. If your romaine leaves have a really thick, crunchy rib, gently press/flatten that thick middle section before adding it to the wrap so it rolls more easily.

Once you’ve placed the romaine lettuce, add 1/3 of the tomato slices on top, fanned out. You’re making a little bed for the tuna salad that will help keep things from getting too messy or soggy. Now add 1/3 of the tuna mix on top.

Roll the wrap: Begin rolling the wrap, using the lettuce underneath as a way to keep your fingers clean and get a tight wrap. Keep pushing the filling towards you as you roll the tortilla away from you.

As you roll, fold in the sides to create a seal so the filling doesn’t spill out the ends. Keep tucking in the corners and gently pulling the filling back toward you as you roll to keep the wrap snug.

Place the wrap seam-side down for a minute. The leftover warmth from microwaving helps the seam stick and stay closed.

Finish: Now repeat the filling and rolling process with the remaining 2 wraps. Serve (or store in the fridge for later!) and enjoy!

Seen here with strawberries, grapes, and our Mediterranean white bean salad.

Tuna Wrap Variations

If you’re wondering what else you can put in a tuna wrap, here are some easy add-ins and swaps that change the flavor profile without making things complicated!

• Swap the mayo for a sesame oil and soy sauce mix to make a sesame tuna salad
• Mix in diced avocado
• Add diced bell peppers for more crunch and color
• Stir in canned sweetcorn
• Stir in gochujang to give your tuna salad a little kick, like our gochujang tuna salad
• Swap the walnuts for sunflower seeds, pepitas, or sliced almonds for a different kind of crunch
• Stir in chopped pickles or a spoonful of relish
• For a Mediterranean tuna salad-inspired wrap, toss the tuna with a simple vinaigrette and add white beans
• Add chopped cucumber with (or instead of) the tomatoes
• Add sliced or shredded cheese, then toast the wrap in a skillet to turn it into a tuna melt wrap

Serving Suggestions

I packed these canned tuna wraps into a simple lunchbox with fruit and a Mediterranean-style bean salad on the side, and it made the whole meal feel more complete. If you want more make-ahead sides that still feel fresh, my cauliflower tabbouleh or our lentil and cranberry salad are both great options! You can also round it out with veggie sticks and hummus, a little yogurt, potato chips, pickles, or olives for something briny, or a small handful of nuts to keep it extra filling.

Storage Instructions

The tuna salad on its own keeps well in an airtight container in the fridge for up to 4 days. However, if you assemble these tuna wraps ahead of time, I recommend eating them within 3 days so the tortilla stays as fresh as possible and the sliced tomatoes don’t get watery or make things soggy.

More Wrap Recipes

• Cottage Cheese Wraps: These budget-friendly wraps are my go-to high-protein, low-carb option, packing 18g of protein each while staying gluten-free, flavorful, and perfect for any filling.
• Chickpea Salad Wraps: These creamy, spicy Sriracha chickpea wraps are a quick, customizable vegetarian lunch that’s perfect for easy, make-ahead meals.
• Greek Chicken Wraps: Having these wrap components prepped in the fridge gives you flexible, build-as-you-go meals for days.

More Easy Recipes with Tuna

Sweet and Spicy Tuna Salad

$2.01 recipe / $1.00 serving

Tuna White Bean Salad

$2.41 recipe / $0.80 serving

Creamy Tuna Pasta

$7.82 recipe / $1.95 serving

Tuna Patties

$3.18 recipe / $0.80 serving

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Eggplant Curry

This Eggplant Curry is my take on my favorite order from our favorite local Indian restaurant, and it’s just as cozy, smoky, and full of flavor right at home. (We live out in the country, so a trip to the city whenever a craving hits isn’t always in the cards!) This surprisingly easy recipe takes inspiration from Indian Baingan Bharta and is perfect for anyone craving a vegetarian curry. It’s got tender roasted eggplant, aromatic spices, and just the right balance of savory heat. Not to mention, the flavors deepen over time, so the leftovers get even better each day, and it freezes beautifully if you want to double the batch!

Easy Bharta-Style Eggplant Curry

Baingan bharta (the traditional dish this recipe is inspired by) is a thick, smoky, Indian mashed eggplant dish often built on a tomato-onion base with warm spices, though ingredients can vary. Baingan means eggplant, and bharta means mashed, which is exactly what this eggplant curry is, just made with affordable ingredients I can grab at my local grocery store for an easy weeknight version!

Traditionally, baingan bharta gets its smoky flavor from cooking the eggplant over direct heat, but in this recipe, I roast it in an oven with tomatoes and finish with a quick broil for a similar result with much less hands-on time. The roasted vegetables are then mashed into a fast flavor base of toasted garam masala and cumin, sautéed onion, garlic, and ginger, plus a handful of parsley. I also use a little red curry paste as a shortcut, since it’s pretty easy to find and packs in a lot of flavor, adding concentrated heat and aromatics while keeping the ingredient list simple. This thick and hearty eggplant curry is deeply flavorful and comforting, and I LOVE it piled onto rice with a homemade naan. 😋

Recipe Success Tips

1. Roast the veggies until they’re mashable. The eggplant is ready when the flesh is soft all the way through, and a fork slides in with almost no resistance. If it still feels firm in the center, it won’t mash smoothly.
2. Broil for extra flavor. That quick broil at the end is where you get a little extra color. It also mimics the direct-heat cooking method that’s traditionally used to get that lightly charred flavor. Just keep a close eye on it and pull the pan as soon as you see darkened edges and blistered spots on the tomatoes and eggplant.
3. Make it spicier. Any heat in this eggplant curry really comes from the red curry paste. If you know you want some spice, I’d make sure to use a spicy red curry paste from the start. You can also add a pinch of cayenne or crushed red pepper to taste.
4. Keep it vegetarian (if desired!) If you want to keep this eggplant curry recipe veggie, double-check your curry paste since some brands contain shrimp paste. I use Thai Kitchen Red Curry Paste, which is vegan and gluten-free.
5. Pre-prep the veggies. If I’m planning ahead, I’ll roast the eggplant and tomatoes in advance, then refrigerate them for a few days or freeze them for up to 3 months. When you reheat and mash everything together, just simmer a little longer if the vegetables release extra liquid.
6. Eggplant shopping tip: I use about 2.1 lb total eggplant for this recipe, which is usually two medium-to-large eggplants. I look for ones that feel heavy for their size (a good sign they’re fresher and not packed with bitter seeds) with smooth, glossy skin.

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Eggplant Curry

This Eggplant Curry recipe is inspired by baingan bharta with roasted eggplant and tomatoes, warm spices, and a quick curry-paste shortcut. Cozy and easy!

Course Main Course

Cuisine Indian

Total Cost $7.32 recipe / $1.83 serving

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 4 servings (3/4 cup each)

Calories 171kcal

Author Jess Rice

Equipment

• Medium Bowl
• Baking Sheet
• Parchment Paper
• Skillet or Sauté Pan

Ingredients

• 2 eggplants cut into quarters, (2.1lbs) $3.55
• 3 Roma tomatoes cut into quarters, (1 lb) $0.93
• 2 Tbsp olive oil divided, $0.35
• 1½ tsp sea salt divided, $0.02
• ½ Tbsp garam masala $0.50
• 1 tsp ground cumin $0.05
• ¼ tsp black pepper freshly cracked, $0.03
• 1 Tbsp salted butter $0.12
• 1 small white onion diced (about 3/4 cup) $0.86
• ½ Tbsp red curry paste $0.15*
• 2 garlic cloves minced, $0.10
• 1 inch fresh ginger grated, $0.39
• ¼ cup fresh parsley minced, $0.27

Instructions

• Gather ingredients. Preheat oven to 450℉.
• Prepare fresh ingredients: cut eggplants in quarters, cut tomatoes in quarters, peel garlic, and dice onion.
• Toss eggplant and tomatoes in 1 Tbsp olive oil and ½ tsp salt.
• Spread out on a lined baking sheet and roast together for 35 min.
• In a dry skillet or sauté pan, add garam masala, cumin, and black pepper and toast until fragrant over medium-low heat, about 3 minutes.
• Add butter, remaining olive oil, onions, remaining salt, and curry paste to the pan. (Scrape out the last drips of olive oil and salt from your veggie mixing bowl, too!) Mix together and cook over medium heat for 5-7 minutes, until onions have softened.
• Mince the garlic and grate the fresh ginger. Add it to the onions sautéing in the pan. Cook for another 3-4 minutes. When your veggies have about 3-5 minutes left in the oven, turn the oven on to broil to get some more color on your tomatoes and eggplant pieces.
• If your veggies still need more time in the oven. You can turn the heat down to low on the skillet until you’re ready to add the veggies from the oven to your skillet. Stir occasionally to make sure they don’t burn.
• Add tomatoes, fresh parsley, and eggplant to your skillet. Turn the skillet back up to medium heat if you turned it off while the veggies in the oven finished!) Gently peel off the blistered eggplant skin. Don’t sweat it if some of the skin remains!
• Mash the tomatoes and eggplant into the seasoned onion mixture until well-combined. I use a wooden spoon to achieve this.
• Let the mixture simmer for another 10 minutes over medium-low heat. I love to serve this hot over basmati rice with naan!

See how we calculate recipe costs here.

Notes

*I use Thai Kitchen Red Curry Paste for this recipe. It’s so flavorful, and it’s one of those pantry staples I can use to make all sorts of quick meals. It’s also great in other recipes, like our red curry soup.

Nutrition

Serving: 1serving | Calories: 171kcal | Carbohydrates: 19g | Protein: 3g | Fat: 11g | Sodium: 906mg | Fiber: 8g

how to make Eggplant Curry step-by-step photos

Gather all of your ingredients and preheat the oven to 450℉.

Cut your veggies: Quarter 2 eggplants (about 2.1 lb) and 3 Roma tomatoes (about 1 lb). Peel 2 garlic cloves and dice 1 small white onion (about ¾ cup).

Season for roasting: In a large bowl, toss the quartered eggplant and tomatoes with 1 Tbsp olive oil and ½ tsp sea salt until everything is lightly coated.

Roast: Spread the eggplant and tomatoes out on a lined baking sheet in an even layer and roast for 35 minutes.

Toast the spices: While the veggies roast, place a dry skillet over medium-low heat. Add ½ Tbsp garam masala, 1 tsp ground cumin, and ¼ tsp black pepper. Stir constantly and toast until fragrant, about 3 minutes.

Build the base: Add 1 Tbsp salted butter to the skillet. Once melted, add the remaining 1 Tbsp olive oil, the diced onion (about ¾ cup), remaining 1 tsp salt, and ½ Tbsp red curry paste. (If there’s any oil and salt left clinging to your veggie bowl, scrape it in here.) Cook over medium heat for 5-7 minutes, stirring often, until the onion softens.

Mince the garlic and grate the fresh ginger. Stir in the 2 minced garlic cloves and 1-inch grated ginger. Cook for 3-4 minutes, stirring frequently so nothing browns too fast. When the roasted veggies have about 3-5 minutes left, switch the oven to broil to deepen the char a bit. Keep an eye on them so they don’t go too far.

If your veggies still need more time in the oven, turn the heat down to low on the skillet until you’re ready to add the veggies from the oven to your skillet. Stir occasionally to make sure they don’t burn.

Combine: Gently peel off the loose, blistered eggplant skin (it’s totally fine if some stays on). Add the roasted tomatoes and eggplant to the skillet, along with ¼ cup minced parsley. Turn the skillet back up to medium heat if you turned it off while the veggies in the oven finished!

Mash it up: Use a wooden spoon to mash the tomatoes and eggplant into the onion mixture until it’s saucy and well mixed.

Simmer: Simmer over medium-low heat for about 10 minutes, stirring occasionally. Serve and enjoy!

Serving Suggestions

This easy eggplant curry is one of my favorites because it works just as well as a main dish as it does as a warm dip in the middle of the table. If I’m going the main-dish route, I’ll spoon it over fluffy basmati rice and add something cool on the side like cucumber raita and a warm naan. Roti, paratha, pita, or any warmed flatbread are also delicious for dipping into this curry. I’d also never say no to some puff pastry samosas and a little onion chutney on the side, either!

Storage & Reheating

This eggplant curry keeps really well, so it’s perfect for leftovers. Let it cool completely, then store it in an airtight container in the fridge for 3-4 days, or freeze it for up to 3 months. To reheat, I’ll either microwave it in short bursts, stirring in between, or warm it in a skillet over medium-low heat until heated through.

More Eggplant Recipes

• Soy Glazed Eggplant: This is a fast, colorful vegetarian weeknight dinner I love making in summer, with a savory glaze, a satisfying meaty texture, and great meal-prep potential.
• Eggplant Parmesan: This veggie-packed eggplant Parmesan is the ultimate comfort food, layering baked eggplant with homemade marinara and plenty of cheese.
• Eggplant Mozzarella Sandwiches: These eggplant mozzarella sandwiches are my easy skillet solution when a grilled craving hits, with sautéed eggplant, marinara, garlic-buttered buns, and melty mozzarella stacked into a seriously satisfying bite.
  

More Vegetarian Curry Recipes

Tofu, Spinach, and Green Pea Curry

$12.66 recipe / $2.53 serving

Chickpea Curry

$8.66 recipe / $2.17 serving

15-Minute Vegetable Curry

$5.42 recipe / $1.08 serving

Butternut Squash Curry

$7.23 recipe / $1.81 serving

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