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Rotini with Roasted Eggplant and Feta Cheese

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Rotini with Roasted Eggplant and Feta Cheese

Rotini with Roasted Eggplant and Feta Cheese

Jessica Braider
Scramble recipe tester Diane Ray said she is adding this to her family’s list of all-time favorites! It takes longer than Scramble pasta dishes usually do because you need to roast the vegetables, but it’s so good that you may want to serve it at your next gathering.
Prep Time 25 mins
Cook Time 30 mins
Total Time 55 mins
Servings 8 servings

Ingredients
  

  • 1 lb. eggplant diced (no need to peel)
  • 1 yellow bell pepper diced
  • 1 red onion diced
  • 2 cloves garlic minced, about 1 tsp.
  • 1/2 cup extra virgin olive oil
  • 1 tsp. kosher salt, sea salt, or other coarse salt
  • 1/4 tsp. black pepper
  • 16 oz. rotini or other short pasta (use wheat/gluten-free, if needed)
  • 1 - 2 lemon juice only, about 1/4 cup
  • 1 1/4 cups crumbled feta cheese or use crumbled goat cheese
  • 15 fresh basil leaves chopped, or use 1 tsp. dried
  • 1 Tbsp. fresh oregano or 1 tsp. dried

Instructions
 

  • Preheat the oven to 450 degrees. In a roasting pan or on a baking sheet, toss the eggplant, peppers, onions, and garlic with 1/4 cup of oil and the salt and pepper.
  • Roast it for 30 - 40 minutes, turning once, until the vegetables are lightly browned and softened.
  • Meanwhile, cook the pasta according to the package directions until it is al dente. Drain it and transfer it to a large serving bowl.
  • Combine the lemon juice and the remaining 1/4 cup of oil in a measuring cup and toss it with the pasta in the bowl.
  • Add the roasted vegetables, cheese, and herbs and toss thoroughly. Serve it warm or at room temperature—you can refrigerate it for up to 2 days.

Slow Cooker Directions

  • Combine all ingredients except the pasta in the slow cooker and cook on low for 7 - 8 hours or on high for 3 - 4 hours. Toss with the cooked pasta. Note: For a stronger feta flavor, mix the feta in along with the pasta. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)

Notes

Do Ahead or Delegate: Dice the eggplant, bell pepper, and onion, peel the garlic, cook the pasta and store tossed with a little oil to prevent sticking, juice the lemon(s), dice the feta cheese if necessary and refrigerate, or fully prepare and refrigerate the dish.
Scramble Flavor Booster: Double the garlic and black pepper and use fresh herbs, if possible.
Tip: Choose eggplant that is heavy for its size and doesn’t have any cracks or discoloration.  Eggplant will stay fresh in your refrigerator crisper drawer for 5 - 7 days.
Nutritional Information Per Serving (% based upon daily values): Calories 290, Total Fat: 5g, 8%; Saturated Fat: 3g, 15%; Cholesterol: 15mg, 5%; Sodium: 480mg, 20%; Total Carbohydrate: 50g, 17%; Dietary Fiber: 4g, 16%; Sugar: 4g; Protein: 11g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword Company/Entertaining, Dinner, Fall, Gluten-Free, Kid-Friendly, Kosher, Low Fat, Low Sodium, Main Dish, Make-Ahead, No Added Sugar, Nut-Free, Picnic, Potluck/Buffet, Slow Cooker, Summer, Vegetarian
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