YIELD: 4 servings | TIME: 1 hour, 5 minutes | ACTIVE TIME: 10 minutes
this little goat went to hong kong slow roasted tomato and eggplant spaghetti

Hong Kong Slow Roasted Tomato and Eggplant Spaghetti


  • 1 medium eggplant, cut into 1-inch chunks
  • 2 pints plum or grape tomatoes
  • ⅓ cup extra-virgin olive oil 
  • ⅓ cup This Little Goat went to Hong Kong sauce
  • 8 large garlic, smashed 
  • 2 tsp kosher salt 
  • ½ tsp crushed red pepper flakes, plus more to taste 
  • 1 cup fresh basil leaves, roughly chopped
  • 8 oz. uncooked spaghetti, or other pasta of choice 
  • Freshly grated Parmesan, for topping 


  1. Preheat the oven to 325 degrees.
  2. Add the cubed eggplant, tomatoes, garlic, olive oil, Hong Kong sauce, salt and crushed red pepper flakes to a baking dish. Toss to combine.
  3. Transfer to the oven and bake until the tomatoes have burst and the eggplant is tender and beginning to brown, about 45 minutes - 1 hour. 
  4. Meanwhile, cook your pasta according to package instructions in a pot of heavily-salted water. Drain, toss with a drizzle of olive oil to prevent it from sticking and set aside.
  5. Toss cooked pasta and half of the basil in your warm pasta sauce. Transfer to a server platter. Top with the reserved basil and a generous helping of freshly-grated Parmesan. Dig in!

Be the first to know about new collections, mouthwatering recipes, and exclusive offers!