This eggplant with buttery rosemary pasta is easy to make and takes less than 40 minutes.
Eggplant with Buttery Rosemary Pasta
A few weeks ago we got our first eggplant in our CSA box and I was very excited to put it to good use in the kitchen. I decided to fry it, which turned out to be a big mistake. My efforts in breading the pieces and frying them in my cast iron skillet resulted in a very smoky house and sad, oil-logged, non-crispy eggplant. Very disappointing. Please, if you have any advice about frying eggplant leave me a comment– I definitely want to try again!
I was hoping to have another shot at eggplant, so I was very happy when it showed up again this week. This time I took a simpler approach by just sauteing and tossing it with pasta and a buttery sauce with rosemary and lemon zest. I am happy to report round two was a success!
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Eggplant with Buttery Rosemary Pasta
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Tender sauteed eggplant tossed with spinach and pasta in a buttery rosemary sauce with garlic and shallots.
Scale
Ingredients
- 1 eggplant, peeled and cut into bite-sized pieces
- 1/2 pound farfalle pasta
- 3 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1 shallot, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh rosemary, minced
- 1 tablespoon lemon zest
- 1 cup chicken stock
- 2 big handfuls of fresh spinach, roughly chopped
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the pasta according to package directions. Once cooked, drain and set aside. In a large pan heat the olive oil over medium heat. Saute the eggplant until tender, about five minutes or so. Depending on the size of your pan you may need to cook the eggplant in batches. Once cooked, remove the eggplant from the pan and set aside.
- In the same pan melt the butter. Add the shallots and cook them until they soften. Add the garlic and rosemary and cook it all for another 2-3 minutes, or until the garlic softens. Add the lemon zest and chicken stock.
- Turn the heat to medium heat and allow the liquid to reduce until it has thickened. Season with salt and pepper. Add the pasta, eggplant, and spinach tossing all of it together. The spinach will wilt, although you can cover the pan for a minute or so to help it along if you prefer. Serve and enjoy!
- Category: Dinner
- Method: Saute
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 686
- Sugar: 10.1g
- Sodium: 692.3mg
- Fat: 24.8g
- Saturated Fat: 9.3g
- Trans Fat: 0g
- Carbohydrates: 98.6g
- Fiber: 8.7g
- Protein: 18.7g
- Cholesterol: 32.3mg
Keywords: eggplant pasta, butter rosemary eggplant pasta
The nutrition information in this recipe is an estimate only and was calculated using Nutrifox, an online nutrition calculator.
Carol says
I was looking for a recipe that used my favorite meat substitute, eggplant. This one is a keeper. Really easy and delicious! I did roast the eggplant cubes with olive oil and salt instead of frying, and I cooked them a bit in the thickened sauce. Highly recommended!!
★★★★★
Pooja S says
that looks awesome
April says
Thanks so much!
Anonymous says
I recently watched an episode of Martha Stewart. She had a guest on who did some fried eggplant… the secret,,, deep fry it it doesn’t absorb nearly the amount of oil and remains crisp and tasty
Nicole says
i LOVE your blog! 🙂
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Jolene - EverydayFoodie says
Yumm!!! That looks really good! I am going to have to try it out 🙂 I really like your blog!
[email protected] says
I haven’t made eggplant in a long time, but I used to bake it in the oven. This dish sounds delicious. I love pasta and am always looking for new pasta dishes. I’ll have to try this!