Rotini with Roasted Eggplant and Feta Cheese
Delicious rotini paired with roasted eggplant, feta cheese, and vibrant flavors—perfect for family dinners or gatherings.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thescramble.com.
Cooking tools:
- Citrus press
- Chef's knife
- Cutting board
- Baking sheet
- Oven
- Pot
- Colander
- Mixing bowl
- Airtight container
- Refrigerator
Ingredients
- 1 lb. eggplant (diced (no need to peel))
- 1 yellow bell pepper (diced)
- 1 red onion (diced)
- 2 cloves garlic (minced, about 1 tsp.)
- 1/2 cup extra virgin olive oil
- 1 tsp. kosher salt, sea salt, or other coarse salt
- 1/4 tsp. black pepper
- 16 oz. rotini or other short pasta (use wheat/gluten-free, if needed)
- 1 - 2 lemon (juice only, about 1/4 cup)
- 1 1/4 cups crumbled feta cheese (or use crumbled goat cheese)
- 15 fresh basil leaves (chopped, or use 1 tsp. dried)
- 1 Tbsp. fresh oregano (or 1 tsp. dried)
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