Recipe for April 2017

Roasted Eggplant and Olive Pasta Salad

This dinner will satisfy all of your savory cravings but it’s still pretty healthy. There are briny kalamata olives, tender meaty eggplant, salty feta cheese, fresh tomatoes, and just enough pasta to fill you up. Make sure you roast the eggplant until it’s completely tender, otherwise it’ll have a spongy texture. The olives get roasted with the eggplant to concentrate their flavor. It’s easy to make this entire dish ahead of time; in fact, we recommend even doubling it because the leftovers make a fantastic meal the next day. Or, try bulking up leftovers with fresh arugula for a satisfying and tasty lunch.



  1. 1medium eggplant, cut into ¾-in. pieces (about 6 cups)
  2. 1cup pitted, drained kalamata olives
  3. 6tablespoons olive oil, divided
  4. 8ounces casarecce, fusilli, or other short pasta
  5. 2tablespoons red wine vinegar
  6. 1teaspoon kosher salt
  7. ¼teaspoon black pepper
  8. 1tablespoon chopped fresh oregano, plus leaves for garnish
  9. 2ounces feta cheese, crumbled (about ½ cup)
  10. cups (about 8 oz.) multicolored cherry tomatoes, halved


    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.
    2. Meanwhile, cook pasta according to package directions; drain well. Whisk together vinegar, salt, pepper, chopped oregano, and remaining 3 tablespoons oil in a small bowl.
    3. Toss together pasta, eggplant-olive mixture, feta, tomatoes, and dressing. Garnish with oregano leaves.

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