Hearty pasta with roasted eggplant andĀ feta

February 27, 2011
3 Ratings
  • Serves 4
Author Notes

This is a recipe I created for some gorgeous purple eggplants and fresh roma tomatoes at my local farmers market last summer, but it I just remembered it again and realized it works well as a hearty winter pasta dish, using canned tomatoes, and the year round ingredients of eggplant and Italian parsley. Eggplants can soak up an alarming amount of oil, but here I prepare slices under the broiler, brushed with olive oil. The broiled eggplant has a rich, creamy texture that is echoed in the creaminess of the melted feta but contrasted by the cheese's sharpness. This sauce goes well with any kind of pasta, but I especially like it with whole wheat fettucini. —Fairmount_market

What You'll Need
  • 12 roma tomatoes, diced or 1 large can tomatoes
  • 1 small onion, diced
  • 4 cloves garlic, minced
  • 1 large or 2 small eggplants
  • 3 tablespoons olive oil and more for brushing eggplants
  • 3 or 4 ounces feta cheese, cubed
  • 1 cup chopped Italian flat leaf parsley
  • 1/4 teaspoon red pepper flakes
  • 1 pound pasta, such as whole wheat fettucini
  1. Heat the broiler. Slice eggplants and brush with olive oil. Broil about 8 minutes per side, until nicely browned and cooked through. Chop into bite sized pieces and reserve.
  2. In a large saute pan, heat the olive oil and cook the onion until translucent, then add the garlic and red pepper flakes and cook a couple minutes longer. Add the tomatoes and simmer, stirring occasionally while you heat the pasta water and cook the pasta.
  3. When the sauce is thickened and fragrant, turn off the heat and stir in the eggplant, feta, and parsley. Then toss in the cooked pasta. Enjoy.

See what other Food52ers are saying.

  • GingerKay
  • matthewddsg
  • Fairmount_market
I'm a biology professor and mother of two, and in my (limited) free time I love to cook, which is much more forgiving than laboratory science. Last year I helped start a farmers market in my neighborhood, and to promote it, I created a food blog: fairmountmarket.blogspot.com. I enjoy the challenge of coming up with recipes for local, seasonal ingredients and finding fun ways to cook with my children.

4 Reviews

GingerKay June 21, 2011
This sounds really good, but my boyfriend doesn't like eggplant. How do you think this would work with mushrooms instead?
Fairmount_market June 22, 2011
I think mushrooms could work as well as an eggplant substitute. Its nice to have the contrast of something smoky with the sharp feta, so a good substitute might be portabella mushrooms broiled or grilled, and then chopped. Let me know if you try it.
matthewddsg May 15, 2011
I made this for dinner tonight: it was spectacular. This dish will absolutely be finding its way into our regular rotation.
Fairmount_market May 31, 2011
I'm so glad you liked it!