Roasted Eggplant Pasta Salad


  • 1 medium eggplant, cut into ¾-in. pieces (about 6 cups)

  • 1 cup pitted, drained kalamata olives

  • 2 tablespoons olive oil

  • 8 ounces casarecce, fusilli, or other short pasta

  • 2 tablespoons lemon juice

  • 1/2 cup olive oil

  • 2 tablespoons capers

  • 1 teaspoon kosher salt

  • ¼ teaspoon black pepper

  • 1/2 teaspoon chopped fresh oregano, plus leaves for garnish

  • 1/2 teaspoon chopped fresh basil

  • 2 ounces feta cheese, crumbled (about ½ cup)

  • 1½ cups (about 8 oz.) multicolored cherry tomatoes, halved


Step 1

Preheat oven to 475°F. Toss eggplant and olives with 3 tablespoons of the oil on a rimmed baking sheet. Roast in a single layer until eggplant is tender, 18 to 20 minutes. Add in tomatoes at the end about 3-4 minutes.

Step 2

Meanwhile, cook pasta according to package directions; drain well. Blend together olive oil, salt, pepper, chopped oregano, basil, lemon juice, capers. Set aside

Step 3

Toss together pasta, eggplant-olive mixture, feta, tomatoes, and dressing. Garnish with oregano leaves and serve

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