Eggplant, Garlic & Feta Pasta
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.
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
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.