30 min
Pasta with Eggplant, Feta, and Mint
Recipe GLPR443df646ff76b3
A fresh and vibrant Mediterranean-inspired pasta dish featuring tender eggplant cubes browned in olive oil, sweet caramelized red onions, bright fresh spinach, and aromatic mint, all tossed with al dente pasta and finished with creamy crumbled feta cheese. Light, flavorful, and ready in under 40 minutes.
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Ingredients
1/2 pound spaghetti or other long, thin Italian pasta such as linguini or fettuccini
Salt, divided (approximately 1 tablespoon for pasta water, plus 1 1/2 teaspoons for eggplant)
3/4 pound globe eggplant, peeled and cut into 1/2 to 3/4-inch cubes
5 tablespoons extra virgin olive oil, divided (3 tablespoons for eggplant, 2 tablespoons for onions)
1 medium red onion, halved lengthwise and thinly sliced crosswise
3 cloves garlic, minced
2 cups fresh baby spinach, roughly chopped
5 to 6 fresh mint leaves, minced
2 ounces feta cheese, crumbled
Freshly ground black pepper to taste
Directions
Fill a large pot with water and add approximately 1 tablespoon of salt for every 2 quarts of water. Bring to a rolling boil. While the water heats, begin preparing the eggplant.
Place a large skillet over high heat and add 3 tablespoons of olive oil. Allow the oil to shimmer until it glistens and moves fluidly across the pan.
Test the pan temperature by adding one eggplant cube; it should sizzle immediately. Once confirmed, add all the cubed eggplant and toss to coat evenly with the hot oil.
Cook the eggplant, stirring occasionally, until all sides are deeply browned and caramelized, approximately 8 to 10 minutes. Sprinkle with 1 1/2 teaspoons of salt as it cooks. Transfer the cooked eggplant to a clean bowl and set aside.
Add the remaining 2 tablespoons of olive oil to the same skillet and heat over high heat. Once hot, add the sliced red onion, toss to coat with the oil, and reduce the heat to medium.
Cook the onion, stirring occasionally, until softened and beginning to turn golden but not browned, about 5 to 7 minutes.
Meanwhile, place the pasta in the boiling salted water and stir to prevent sticking. Return the water to a boil and cook the pasta uncovered at a rolling boil until al dente—tender but still slightly firm to the bite—according to package directions, usually about 10 minutes.
Add the minced garlic to the onions in the skillet and cook for an additional minute, stirring constantly.
Add the chopped spinach to the skillet and cook, stirring gently, until just wilted, about 1 to 2 minutes.
Return the reserved cooked eggplant to the skillet and add the minced mint. Toss all ingredients together to combine and remove from heat.
When the pasta reaches al dente, reserve approximately 1 cup of the pasta cooking water, then drain the pasta in a colander.
Add the drained pasta to the skillet with the eggplant mixture. Pour about 1/2 cup of reserved pasta water over the pasta and toss everything together. Add more pasta water if needed to achieve a light, saucy consistency.
Remove the skillet from heat and toss in most of the crumbled feta cheese, reserving some for garnish. Toss gently to combine all ingredients.
Divide the pasta among serving bowls or plates. Garnish each portion with the reserved crumbled feta cheese and a generous grinding of fresh black pepper. Serve immediately while warm.
