If you’re looking for a simple yet flavorful main dish, pasta with eggplant and feta is the perfect solution. The soft and tasty pan-cooked eggplants pair perfectly with feta, a Greek cheese with a strong flavor that adds saltiness and character to the dish. It’s a quick summer recipe to prepare, which can be enjoyed both hot and cold, ideal if you have little time but don’t want to miss the pleasure of a light and tasty dish, perfect for a family lunch or to take to the office.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
- Energy 284.29 (Kcal)
- Carbohydrates 33.75 (g) of which sugars 4.88 (g)
- Proteins 11.62 (g)
- Fat 11.92 (g) of which saturated 5.84 (g)of which unsaturated 2.58 (g)
- Fibers 5.29 (g)
- Sodium 896.30 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 5.6 oz pasta
- 1 eggplant
- 2.8 oz feta
- 1 clove garlic
- 1 tbsp capers (to taste)
- extra virgin olive oil
- salt
- basil (or mint)
Tools
- Pan
- Pot
- Colander
Preparation
Wash the eggplant, remove the ends, and cut it into cubes.
Sauté a clove of garlic in a pan with 2-3 tablespoons of extra virgin olive oil. Add the eggplants, salt them, and cook for about 10 minutes, or until they are tender.
Meanwhile, dry the feta and cut it into cubes, or crumble it with your hands.
Boil the pasta in salted boiling water for the necessary time.
Drain it and add it to the eggplants.
Also add the feta, capers, and some leaves of basil to taste into the pan. Stir for a few moments, adding a drizzle of oil if necessary.
Pasta with eggplant and feta is ready, you can serve it immediately, but it’s also excellent cold!
Tips and Notes
If you prefer, you can drain the eggplants with coarse salt before cooking them. Generally, this step is not necessary, especially if you use round eggplants with purple skin.
FAQ
How can I substitute feta?
You can use salted ricotta, cut into small pieces or grated with a large-hole grater.
