Tagliatelle with Eggplants and Feta Cheese
This 20-minute Tagliatelle with Eggplants and Feta Cheese brings Mediterranean magic straight to your dinner table. The silky pasta ribbons combine perfectly with tender eggplant chunks and tangy feta crumbles, creating a vegetarian masterpiece that's both comforting and sophisticated.
Equipment
- Baking tray
- Large saucepan
Ingredients
- 2 medium sized eggplants (250g/9 ounces) elongated, oval-shaped
- 1/2 red onion chopped
- 3 ripe tomatoes chopped in small cubes
- 5 tbsps extra virgin olive oil
- 1 tsp tomato paste
- 1 clove garlic whole
- 2 tbsps fresh basil or mint chopped
- 150-200 g feta cheese crumbled (6-7 ounces)
- 1 pinch sugar
- salt and freshly ground pepper
- 250 g tagliatelle (9 ounces)
Instructions
- Preheat the oven at 250C. Chop the eggplants into cubes and place on a baking tray. Drizzle with some olive oil and bake for 15 minutes.
- In the meantime, roughly chop the onions and the tomatoes. Place a large saucepan at medium-high heat, add 5 tbsps of olive oil and sauté the onions and the garlic, for 3 minutes, until soft. As soon as the onions are lightly colored, add 1 tsp of sugar and caramelize. Add the tomato paste and stir well. Turn the heat up and add the chopped tomatoes; cook for 5-6 minutes, with the lid on. At the end, remove the whole clove of garlic, add the baked eggplants and the herbs and season well with salt and pepper.
- In the meantime, boil the pasta, according to package instructions. Without draining the pasta, remove the pasta from the water, using a large fork and add them into the tomato sauce. Sprinkle the crumbled feta cheese and stir well. Serve on a big platter, drizzle with some extra virgin olive oil and top with some crumbled feta.
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