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Pasta with Eggplant, Feta, and Mint
Pasta with Eggplant, Feta, and Mint
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Mouthwatering pasta with sautéed eggplant, spinach, mint, onions, garlic, and tangy feta.
Ingredients:
  • 1/2 pound (225g) spaghetti or any other long thin Italian pasta (linguini or fettuccini)
  • Salt
  • 3/4 pound (340g) globe eggplant, peeled and cut into 1/2 to 3/4-inch cubes (about 2 1/2 cup of cubed eggplant)
  • 5 tablespoons extra virgin olive oil, divided
  • 1 medium red onion, cut in half lengthwise and thinly sliced crosswise (about 1 1/2 cups)
  • 3 cloves garlic, minced (1 tablespoon)
  • 2 cups fresh baby spinach (3 ounces, 85 g), roughly chopped
  • 5 to 6 mint leaves (spearmint), minced
  • 2 ounces (57 g) feta cheese, crumbled
  • Freshly ground black pepper
Instructions:
  • Boil salted water: Bring a large pot of water (1 Tbsp salt per 2 quarts water) to a boil for the pasta. Meanwhile, begin cooking the eggplant.
  • Heat 3 tablespoons of extra virgin olive oil in a large skillet on high heat. Add cubed eggplant and toss in the hot oil until browned on all sides, about 8 to 10 minutes. Sprinkle with 1 1/2 teaspoons of kosher salt. Transfer the eggplant to a bowl and set aside.
  • Begin by cooking sliced red onion: Heat the remaining 2 tablespoons of extra virgin olive oil in a pan over high heat. Once the oil is hot, add the sliced red onion and toss to coat. Reduce the heat to medium.
  • Add the pasta to the boiling water and cook until al dente, about 10 minutes. Meanwhile, proceed with the onions.
  • Sauté red onion until softened. Stir in minced garlic for a minute. Add spinach and cook until wilted. Mix in cooked eggplant and mint. Combine and remove from heat.
  • Toss cooked pasta with eggplant mixture: Reserve 1 cup of pasta cooking water. Drain pasta and combine with sautéed eggplant, onions, and spinach in a pan. Add 1/2 cup of reserved pasta water and toss to combine. Add more water if needed. Serve.
  • Toss the pasta and eggplant with the majority of the crumbled feta cheese to combine. Serve topped with the remaining feta cheese and a generous sprinkling of freshly ground black pepper.

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