Meatless Meal
Whole Grain Pasta with Eggplant and Herbs
Ingredients
- ¼ cup olive oil
- Kosher salt
- 3 lb eggplant, trimmed and cut into ¾-inch slices
- 6 cloves garlic
- 8 oz dried whole grain spaghetti or fettuccine
- 3 Tbsp coarsely chopped fresh mint
- 2 Tbsp coarsely chopped fresh oregano
- Fresh ground black pepper
- 1 cup crumbled ricotta salata (4 oz)
- 1 small fresh red chile pepper, sliced
Instructions
- Preheat oven to 425°F. Brush two 15x10-inch baking pans with 2 Tbsp of the oil; sprinkle with salt.
- Arrange eggplant in a single layer in pans; add garlic. Drizzle with 1 Tbsp of the oil and sprinkle lightly with additional salt. Roast on separate oven racks 25 to 30 minutes or until eggplant is softened and brown.
- Meanwhile, in a Dutch oven cook spaghetti according to package directions. Drain, reserving 1 cup cooking water. Return spaghetti to pot.
- Cut eggplant slices into quarters; add to spaghetti. Squeeze roasted garlic from cloves into spaghetti. Add remaining 1 Tbsp oil and ¾ cup cooking water; toss to coat. Stir in herbs and, if needed, enough remaining water to moisten.
- Season with black pepper and additional salt. Top with cheese, chile pepper, and additional mint.
Nutritional Information
| Main | Total | |
| Servings | 5 | |
| Calories |
382
|
382
|
| Fat (g) | 17 | 17 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 13 | 13 |
| Carb (g) | 51 | 51 |
| Fiber (g) | 13 | 13 |
| Sodium (mg) | 488 | 488 |
Meal Plan
This recipe selected from the eMeals Meal Plan.
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