It's harvest time and this recipe blends the goodness of the garden with the flavors of the season. We love serving this recipe on Meatless Monday as the main course.
INGREDIENTS
1 box of Dominex Eggplant Cutlets
6 cloves of Garlic
8 oz of Whole Wheat Rotini Past
3 Tbsp. of Fresh Mint (chopped)
2 Tbsp. of Oregano (chopped)
6 oz. Mediteranean Herb Feta Cheese
4 Tbsp. Olive Oil
3 Tbsp. Balsamic Vinegar
1/4 cup Noodle Water
DIRECTIONS
Cook pasta accordint to package directions. Drain water reserving 1/4 cup of noodle water. Return the pasta to the pot. While you are cooking the pasta, coat a baking pan with 2 tbsp of olive oil in a baking pan. Drizzle with 1 Tbsp of olive oil over the Eggplant Cultets and cloves of garlic. Bake Eggplant Cutlets and cloves of garlic for 12-15 minutes in an oven 425° F.
Add the 1/4 cup of noodle water, squeezed garlic cloves, 1 Tbsp of olive oil, 3 Tbsp of balsamic vinegar, oregano and mint to the pasta. Slice baked eggplant into strips. Toss eggplant and feta cheese in the pasta. Serve in a bowl or on a platter.