Pasta with Eggplant and Feta
When it comes to flavorful, comforting meals, nothing quite captures the essence of Mediterranean cuisine like Pasta with Eggplant and Feta. This dish is a harmonious blend of tender pasta, roasted eggplant, and the creamy saltiness of feta cheese. It’s truly a celebration of textures and tastes that are both fresh and vibrant. Did you know that eggplants are known for their rich, meaty texture, making them an excellent vegetarian substitute in many dishes? With its simple ingredients and quick preparation, this recipe is perfect for weeknight dinners or casual gatherings with friends and family.
Ingredients
- 12 oz pasta your choice of shape
- 1 medium eggplant diced
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 cup cherry tomatoes halved
- 4 oz feta cheese crumbled
- Fresh basil leaves for garnish
- Salt and pepper to taste
Instructions
- Cook the Pasta:
- In a large pot, bring salted water to a boil. Add your pasta and cook according to package instructions until al dente. Reserve about ½ cup of pasta water, then drain the rest.
- Prepare the Eggplant:
- In a large skillet, heat olive oil over medium heat. Add the diced eggplant, salt, and pepper. Cook for about 5 minutes until the eggplant is tender and lightly browned.
- Add Garlic and Tomatoes:
- Toss in the minced garlic and cook for another minute until fragrant. Then, fold in the cherry tomatoes and let them soften for about 3-4 minutes.
- Mix with Pasta:
- Add the drained pasta to the skillet with the eggplant and tomatoes. If the mixture appears dry, add reserved pasta water a little at a time until you reach your desired consistency.
- Stir in Feta:
- Gently fold in the crumbled feta cheese and let it melt slightly into the dish.
- Serve:
- Plate your pasta and garnish with fresh basil and a sprinkle of red pepper flakes if you like a bit of heat. Enjoy!