PHOTO: ANDREW BUI; FOOD STYLING: LENA ABRAHAM
This easy summer-y pasta has all of it: tender, garlicky morsels of eggplant, a tacky panko topping, and plenty of recent basil. Simply add your favourite pasta and you have dinner!
Used to peeling your eggplant earlier than cooking? We now have excellent news–you may depart the pores and skin on for this recipe! It turns tender within the oven and has a pleasing earthy taste. Plus, it is loaded with antioxidants!
Made this? Tell us the way it went within the remark part beneath!
Commercial – Proceed Studying Under
Yields:
4
– 6
servings
Prep Time:
0
hours
10
minutes
Complete Time:
1
hour
5
minutes
lb.
eggplant, minimize into 1” cubes
c.
plus 1 tbsp. extra-virgin olive oil, divided
cloves garlic, 2 smashed, 2 grated or finely minced, divided
Freshly floor black pepper
c.
thinly sliced basil, plus extra for serving
c.
panko bread crumbs
oz.
feta, crumbled (about ½ c.)
lb.
medium-sized pasta, like rigatoni
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- Preheat oven to 400°. Mix eggplant, ½ cup oil, smashed garlic cloves, and oregano in a 9”-x-13” baking dish. Season with salt, pepper, and pink pepper flakes and bake till eggplant is extraordinarily tender and golden, stirring each 10 minutes, for about 40 minutes.
- In the meantime, make topping: In a medium bowl, mix panko, remaining 1 tablespoon oil, and ¼ of the crumbled feta.
- In a big pot of boiling salted water, prepare dinner pasta till al dente in accordance with package deal instructions. Drain.
- When eggplant is cooked, stir in sliced basil, lemon juice, and grated garlic. Season to style with salt and pepper.
- Swap oven to broil. Switch cooked pasta and remaining crumbled feta to baking dish with eggplant and stir to mix. Prime with panko combination and broil till golden. Prime with basil and serve.
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PHOTO: ANDREW BUI; FOOD STYLING: LENA ABRAHAM
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Commercial – Proceed Studying Under
