Pasta with Eggplant

Pasta with Eggplant is a delightful vegetarian Greek dish that combines tender pasta with caramelized eggplant, fresh herbs, and a hint of tangy feta cheese. This dish is not only comforting but also bursting with Mediterranean flavors, making it a perfect meal for any occasion.

Ingredients

• Pasta (spaghetti or penne) - 200 grams
• Eggplant - 1 medium (about 250 grams)
• Olive oil - 3 tablespoons
• Garlic - 2 cloves, minced
• Cherry tomatoes - 150 grams, halved
• Red onion - 1 small, thinly sliced
• Feta cheese - 100 grams, crumbled
• Fresh basil - 1/4 cup, chopped
• Dried oregano - 1 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Begin by cooking the pasta according to package instructions until al dente. Drain and set aside.
2. While the pasta is cooking, slice the eggplant into 1 cm cubes and sprinkle with salt. Let it sit for 10 minutes to draw out moisture, then rinse and pat dry.
3. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the eggplant and sauté for about 5-7 minutes until golden and tender.
4. Add the sliced red onion and minced garlic to the skillet, cooking until the onion becomes translucent, about 3-4 minutes.
5. Stir in the cherry tomatoes and dried oregano, cooking for an additional 3-4 minutes until the tomatoes soften.
6. Combine the cooked pasta with the eggplant and tomato mixture in the skillet. Drizzle with the remaining olive oil and toss to combine.
7. Remove from heat and fold in the crumbled feta cheese and fresh basil. Season with salt and black pepper to taste.
8. Serve warm, garnished with extra basil if desired.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 60 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 30 mg
• Total Fat: 18 g
• Saturated Fat: 4 g
• Unsaturated Fat: 12 g
• Water: 0.25 L

Health Benefits

• Rich in antioxidants from eggplant and tomatoes that can help reduce inflammation.
• Provides a good source of fiber, aiding in digestive health.

Tags