Mediterranean Eggplant and Chickpea Pasta with Mint and Yogurt Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A creamy, plant-based pasta dish featuring roasted eggplant, chickpeas, and a zesty mint-yogurt sauce. This mediterranean-inspired pasta (vegetarian) ready in about 50 minutes pairs pasta, eggplant, chickpeas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb pasta
• 1 eggplant
• 1 can chickpeas
• 1/4 cup fresh mint
• 1/2 cup yogurt
• 2 cloves garlic
• 2 tbsp olive oil

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Peel and dice eggplant into 1/2-inch cubes, then toss with 1 tbsp olive oil and 1/2 tsp salt. Spread evenly on a parchment-lined baking sheet and roast for 25-30 minutes, stirring halfway, until edges are golden brown and tender (a fork should pierce easily). Tip: For extra smokiness, char the eggplant slightly under the broiler for 2-3 minutes at the end.
2. Step 2: Bring a large pot of salted water to a boil (use 4 quarts water per 1 lb pasta). Add 1 lb pasta and cook according to package instructions, reserving 1/2 cup pasta water before draining. Tip: The pasta water’s starch helps thicken the sauce later.
3. Step 3: In a large skillet, heat remaining 1 tbsp olive oil over medium heat. Add minced garlic (2 cloves, peeled and finely chopped) and sauté for 1-2 minutes until fragrant but not browned. Add drained chickpeas (1 can, rinsed and沥干), chopped fresh mint (1/4 cup, finely chopped), and 1/2 cup yogurt. Stir gently over low heat for 5-7 minutes until sauce thickens slightly and yogurt is warmed through. Tip: Avoid high heat to prevent yogurt from curdling.
4. Step 4: Add roasted eggplant and cooked pasta to the skillet. Toss thoroughly, incorporating 2-3 tbsp reserved pasta water to create a glossy, cohesive sauce. Season with salt and pepper to taste. Tip: Adjust yogurt or water as needed for desired creaminess.
5. Step 5: Transfer to serving plates, garnish with additional chopped mint, and serve immediately. Tip: For a richer sauce, stir in 2 tbsp crumbled feta cheese just before serving.