EGGPLANT AND FETA WITH FUSILLI
Provided by Marian Burros
Categories pastas, main course
Time 45m
Yield 2 servings
Number Of Ingredients 17
Steps:
- Turn on broiler. Bring water to boil for pasta in covered pot.
- Wash and trim the eggplant (do not peel) and cut into 1/4-inch-thick slices. Cover broiler pan with aluminum foil and arrange slices on pan. Spray tops of eggplant with pan spray, and broil 2 or 3 inches from source of heat until tops are brown.
- Chop all the onion. Heat a nonstick pan large enough to hold all the sauce ingredients until it is very hot. Reduce heat to medium high, and add oil. Saute the onion until it begins to soften and brown.
- Meanwhile, mince the garlic; chop the tomatoes. Check the eggplant: if it is browned, turn, spray with nonstick spray and continue to broil. It takes about 10 minutes broiling time to cook the eggplant.
- Add the garlic to the onions when they have softened, and saute for 30 seconds. Stir in tomatoes, tomato paste and vinegar; reduce heat to low and continue cooking.
- Chop the oregano and thyme, and add to the sauce as it cooks.
- Cook the pasta.
- When the eggplant is ready, cut it into small chunks (about 1 inch) and stir into the sauce.
- Pit the olives, and chop and add to the sauce. Season with salt and pepper.
- Wash and chop the parsley.
- When the pasta is cooked, drain and stir in the sauce. Stir in the cheese and parsley, and serve with the bread.
Nutrition Facts : @context http, Calories 890, UnsaturatedFat 16 grams, Carbohydrate 147 grams, Fat 23 grams, Fiber 21 grams, Protein 28 grams, SaturatedFat 6 grams, Sodium 698 milligrams, Sugar 29 grams, TransFat 0 grams
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Arohi Mim
m-a@gmail.comThis is a delicious dish, but it is a bit time-consuming to make. I would recommend making it on a weekend or when you have some extra time.
Olebara Franklin
f.o@yahoo.comThis is a really easy recipe to follow. I'm not a great cook, but I was able to make this dish without any problems.
Sadhon roy
roy.sadhon@gmail.comI've made this dish several times and it's always a hit. It's a great way to use up leftover eggplant.
Abdur
abdur74@yahoo.comThis is a great recipe for a vegetarian meal. It's packed with flavor and the eggplant is a great substitute for meat.
Stephen B
bstephen80@aol.comI made this dish for a potluck and it was a huge hit! Everyone loved it.
Omodaramola Alasela
alasela.omodaramola@gmail.comThis is a great recipe for a healthy and delicious meal. The eggplant is a great source of fiber and the feta is a good source of calcium.
Naushad Khan
n-k82@gmail.comI'm not a huge fan of eggplant, but I loved this dish! The eggplant was cooked perfectly and the flavors were amazing.
Ry Ray
ry.r@gmail.comThis is a really versatile dish. I've made it with different types of pasta, vegetables, and cheeses, and it's always delicious.
Raja junaid Raja junaid
r-junaid38@aol.comThis was a great dish! I especially loved the eggplant. It was cooked perfectly and had a great flavor.
MD Ayan Ven
ven_m@yahoo.comI love the simplicity of this dish. It's a great way to showcase fresh, seasonal vegetables.
Pulane Sarah
p_sarah@hotmail.comThis is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Spliff Visuals
visualsspliff29@hotmail.comI love the combination of flavors in this dish. The eggplant is smoky and savory, the feta is tangy and creamy, and the fusilli is a great vehicle for all of the flavors. I will definitely be making this again!
MrBigNo1 MrBigNo1
mrbigno1mrbigno1@hotmail.comThis dish was a hit with my family! The eggplant was cooked perfectly and the feta added a delicious tang. I will definitely be making this again.