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Roasted Eggplant & Goat Cheese Pasta

Posted Oct 16 2010 12:00am

First, I have to say that I like pasta. And potatoes. And bread. Basically, I like carbs…a lot! This explains why there will be a lot of carb related recipes on here!

I got this recipe from Eating Bird Food . I kind of, sort of halved the recipe since I was the only one eating it (Chris was traveling for work) but I did make enough for lunch the next day. In the process of halving the recipe I also skimped out on the eggplant just because I had never eaten eggplant before and I had no idea if I would like it. I should have kept all the eggplant in the recipe – I like eggplant! I also added mushrooms because I did some impulse grocery shopping… And I skipped out on the pine nuts because I was not willing to pay the price for the only ones I could find in my least favorite grocery store!

INGREDIENTS (full recipe)

1 medium eggplant, cubed
1/4 cup +3 tblsp extra virgin olive oil
3/4 lb pasta (uncooked)
1 large garlic clove, minced
1 1/2 tblsp lemon juice
3  tblsp chopped parsley
2 oz goat cheese, crumbled
3/4 cup mushrooms, sliced
1 pinch crushed red pepper
salt & pepper


Preheat the oven to 375.

Toss the cubed eggplant in about 3 tblsp of olive oil and season with salt and pepper. Spread the eggplant across the bottom of a baking sheet. Bake the eggplant for about 30 minutes, or until it starts to brown. Stir and rearrange the eggplant and roast for another 10 minutes, or until it is very tender and soft.

While the eggplant is baking you can boil the pasta to be al dente. Once the pasta is done drain it, but keep about  a 1/2 cup of the pasta water, which will be used shortly.

Once the eggplant is fully roasted heat the 1/4 cup of olive oil in a skillet. Add the minced garlic clove, crushed red pepper and mushrooms. Allow the mushrooms to brown a bit before adding the pasta, eggplant, lemon juice and pasta water. Toss this mixture until it is evenly mixed. Remove from heat and add the parsley and goat cheese – the goat cheese will melt slightly.

Serve and enjoy!

Prep Time: About 45 minutes if you do not have the eggplant roasted
Cook Time: 40 minutes for roasting the eggplant
Yield: About 4 people

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