- 2 Japanese Eggplant Diced
- 1-½ cup Mint Leaved & Roughly Chopped
- 1 Lemon Juiced & Zested
- 2 cloves Garlic Minced
- 2 tablespoon Olive Oil
- ½ teaspoon Smoked Paprika
- 1 8 oz pkg Chickpea Rotini Pasta
- ½ cup Feta Cheese Crumbled
Preheat oven to 400 DegF.
Dice Eggplant and place into a medium bowl. Combine Eggplant, Olive Oil, Smoked Paprika and ½ teaspoon Salt stir until mixed throughout.
Spread Eggplant mixture onto a lined rimmed baking sheet and then roast until Eggplant is tender and appears golden brown (approximately 20 mins)
While Eggplant is roasting, place Rotini into boiling salted water and cook per package instructions until al dente. Preserve ¾ cup of pasta water and dump into blender, then drain remaining water through a colander.
Add mint leaves, ½ teaspoon Salt and Lemon Zest and blend until Puréed.
PRO TIP: Don't try this in a food processor unless you want the pasta water all over yourself and the walls of your kitchen. Speaking from personal experience.
Add 1 tablespoon Olive Oil and garlic to the bottom of the original pot. Cook until you can smell the garlic (approximately 1 minute), then return the pasta.
Add the roast Eggplant, Lemon Juice and Mint/Lemon Zest mixture and stir until mixed throughout.
Add crumbled feta and then serve.
Calories: 155kcal | Carbohydrates: 12g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 505mg | Potassium: 340mg | Fiber: 5g | Sugar: 5g | Vitamin A: 467IU | Vitamin C: 19mg | Calcium: 126mg | Iron: 1mg