This pasta is a very simple Italian summery recipe for everyday dinners, especially when you don't have much time for elaborate recipes. I love goat cheese, and also the pairing of eggplant with fresh mint. Enjoy on a summer night.
| Servings | Prep Time |
| 4 people | 1 hour |
| Cook Time | Passive Time |
| 30 minutes | 15 minutes |
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This pasta is a very simple Italian summery recipe for everyday dinners, especially when you don't have much time for elaborate recipes. I love goat cheese, and also the pairing of eggplant with fresh mint. Enjoy on a summer night.
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Ingredients
- 1 medium eggplant cubed
- 2 tbsp balsamic vinegar
- 3 tbsp olive oil
- 1/4 cup mint minced
- 6-7 leaves Fresh basil
- 7 cherry tomatoes diced
- 4 oz goat cheese
- salt and pepper to taste
- 1 lb pasta
- 4 tsp Pecorino cheese grated
- 1 sliver garlic minces
Servings: people
Units:
Instructions
- Preheat oven to 450.
- Rinse the eggplant and dice it to form 1/2-icnh cubes. Place in a pasta strainer, sprinkle with salt and let it rest in the sink for about 10-15 minutes to remove the excess water from the eggplant.
- Put the eggplant cubes on a baking pan covered with parchment paper. Drizzle with some extra-virgin olive oil, salt and pepper.
- Roast for approximately 20 minutes.
- Cook the pasta in boiling salted (add salt after water has reached boiling temperature) and cook al dente. Try after 8-9 minutes.
- Mix the balsamic vinegar, olive oil, mint, basil, garlic, salt, and pepper in a small bowl.
- When the pasta is ready, drain and toss with the roasted eggplant, balsamic dressing and goat cheese flakes. Stir, let pasta gather together every flavor, sprinkle with pecorino cheese and serve.
Recipe Notes
You can spice it up with 1/2 teaspoon of red pepper flakes or fresh Italian red hot pepper. This dish is delicious the day after, simply broiled in the over with some pecorino cheese.
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