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August 8, 2009

Eggplant with Buttery Rosemary Pasta

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Eggplant with buttery rosemary pasta
Eggplant with buttery rosemary pasta
This eggplant with buttery rosemary pasta is easy to make and takes less than 40 minutes. 
 
Eggplant with Buttery Rosemary Pasta in white bowl with fork

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!
 
Bowl with buttery eggplant pasta with a glass of wine
 

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Eggplant with Buttery Rosemary Pasta | girlgonegourmet

Eggplant with Buttery Rosemary Pasta


★★★★★

5 from 1 reviews

  • Author: April @ Girl Gone Gourmet
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
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Description

Tender sauteed eggplant tossed with spinach and pasta in a buttery rosemary sauce with garlic and shallots.


Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. 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!
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • 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

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7 Comments

About April Anderson

I’m a passionate home cook, cookbook author, recipe developer, freelance writer, food photographer, and dog mom ❤ I garnish (almost) everything with parsley and believe you can make deliciously amazing dishes with everyday ingredients.

« Peanut Butter and Chocolate Bars
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Comments

  1. Carol says

    October 15, 2018 at 3:09 pm

    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!!

    ★★★★★

    Reply
  2. Pooja S says

    September 8, 2015 at 5:19 am

    that looks awesome

    Reply
    • April says

      September 8, 2015 at 9:27 am

      Thanks so much!

      Reply
  3. Anonymous says

    March 4, 2010 at 6:09 am

    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

    Reply
  4. Nicole says

    August 9, 2009 at 2:53 pm

    i LOVE your blog! 🙂
    I am just wondering two things – your header is amazing…how did you do that? What ads do you have besides google adsense? great job.

    http://ncl117.blogspot.com/

    Reply
  5. Jolene - EverydayFoodie says

    August 8, 2009 at 10:00 pm

    Yumm!!! That looks really good! I am going to have to try it out 🙂 I really like your blog!

    Reply
  6. Andrea@WellnesssNotes says

    August 8, 2009 at 2:40 pm

    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!

    Reply

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Hi, I’m April! Welcome to my food world where I share easy recipes made with everyday ingredients ❤ Whether you’re looking for great dinner recipes or ideas for breakfast, appetizers, sides, or desserts, I have so many delicious recipes to share with you! Learn more… 

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