This pasta with roasted eggplant and feta is the kind of dinner that tastes like a Mediterranean holiday. Golden, caramelized eggplant and sweet ripe tomatoes melt into a silky sauce, while salty feta adds the perfect creamy tang. If you enjoyed our Creamy One-Pan Chicken and Mushroom Pasta, this vegetarian twist will win you over — and for even more weeknight pasta inspiration, Allrecipes is a great place to browse.
Ingredients
- 1-2 eggplants
- 1-2 ripe tomatoes
- 200-300 g (7-10.5 oz) pasta
- 150 g (5.3 oz) feta cheese
- Salt and spices to taste
- Olive oil
Instructions
- Peel the eggplants and dice.
- Fry over medium heat with a little oil until golden.
- Add the chopped ripe tomato, salt, and your favorite spices.
- Meanwhile, boil the pasta until just shy of al dente.
- Toss the pasta with the eggplants, add the cubed feta, mix well, and serve.
Tips
- Salt the diced eggplant and let it rest for 10 minutes before frying — it draws out bitterness and helps the pieces brown instead of soaking up oil.
- Save a cup of pasta water before draining; a splash loosens the sauce and helps it cling to every strand.
- Add the feta off the heat so it softens into creamy pockets rather than melting away completely. Love cheesy vegetarian dishes? Try our Airy Zucchini and Cheese Souffle next.
Nutrition
Per 100 g: 126 kcal, protein 9 g, fat 2 g, carbs 18 g.
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