Eggplant, Garlic, and Herb Pasta

Try ricotta salata, an Italian sheep's milk cheese, to add a salty punch to this vegetarian pasta salad.

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Reviews (0)

5.0 by 4 people

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  • Makes: 4 servings
  • Serving Size: 2 cups
  • Makes: 8 cups
  • Total Time: 50 mins

Eggplant, Garlic, and Herb Pasta

Directions

  1. Preheat oven to 425 degrees F. Coat two shallow baking pans with 2 Tbsp. olive oil. Sprinkle pans lightly with salt. Arrange eggplant slices and garlic in a single layer in pans. Drizzle with 1 Tbsp. olive oil. Sprinkle lightly with salt. Roast on separate oven racks 25 to 30 minutes or until eggplant is browned and softened.
  2. Meanwhile, cook pasta according to package directions. Drain, reserving 1 cup cooking liquid. Return pasta to pot. Add eggplant. Squeeze garlic from cloves into pot. Add 1 Tbsp. olive oil and 3/4 cup reserved cooking liquid; toss to coat. Add herbs and, if desired, additional cooking liquid. Season to taste. Top with cheese and chile.

From the Test Kitchen

Ricotta salata (an Italian sheep's milk cheese) is slightly drier than feta but with the same salty punch. We love it crumbled over pastas and salads or sliced on sandwiches.

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Nutrition Facts (Eggplant, Garlic, and Herb Pasta)

  • Per serving:
  • 509 kcal ,
  • 25 g fat
  • (6 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 12 g monounsaturated fat ),
  • 25 mg chol. ,
  • 730 mg sodium ,
  • 64 g carb. ,
  • 17 g fiber ,
  • 14 g sugar ,
  • 16 g pro.

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Reviews (1)

4 Ratings
103 Days Ago
5.0
Great for a meatless but hearty dinner. I omitted the mint and chile pepper. Still turned out wonderful. Next time I may add sun-dried tomatoes.

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