E.A.T. Vegan Pasta

My favorite way to prepare eggplant is in a dish I found in the cookbook Vegan with a Vengeance by Isa Chandra Moscowitz, called BLT Mac and Cheese. The name of the dish is completely deceptive, as there is no bacon, nor lettuce, and absolutely no cheese in the dish. I’ve renamed it E.A.T. vegan pasta, standing for eggplant, arugula, and tomato.
Servings 8


  • 1 small to medium eggplant I tend to use globe
  • ¼ cup soy sauce
  • ½ teaspoon liquid smoke a bit more or less to taste
  • 13.25 oz box of whole wheat pasta I like penne, but any pasta can be used, and it does not have to be whole wheat if that isn’t your thing!
  • 2 big handfuls baby arugula
  • 1 pint cherry tomatoes halved
  • For the sauce:
  • 1 cup raw cashews soaked in water for at least 2 hours (if using a Vitamix or high powered blender, you can skip the soaking)
  • 1 cup vegetable broth
  • 3 tablespoons nutritional yeast
  • juice of ½ lemon
  • 2 teaspoons Dijon mustard
  • 2 teaspoons onion powder
  • salt and pepper to taste


  • Preheat oven to 425 degrees and lightly grease two baking sheets.
  • If using a globe or Italian eggplant, slice in half lengthwise, and then cut into ¼” thick half-moons. If using a Japanese or another long and thin eggplant, slice into ¼ rounds. Arrange eggplant in a single layer on baking sheets. Cook for 10 to 15 minutes, until eggplant is beginning to brown.
  • While eggplant is cooking, combine soy sauce and liquid smoke.
  • Prepare pasta according to package directions.
  • After the eggplant is done baking, remove to the bowl with soy mixture. Toss to coat and place eggplant back on dishes and bake 3 to 5 more minutes, until desired crispiness is reached.
  • Drain cashews if soaking.
  • Combine all sauce ingredients in blender and process until very smooth.
  • Combine eggplant, pasta, sauce, tomatoes, and arugula and serve.