Fusilli with Roasted Eggplant and Goat Cheese

Name: Fusilli with Roasted Eggplant and Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium eggplant, sliced lengthwise 1/2 inch thick and cut crosswise into 1/2-inch sticks; 1/4 cup plus 2 tablespoons extra-virgin olive oil; Kosher salt and freshly ground pepper; 3/4 pound fusilli; 2 tablespoons pine nuts; 1 large garlic clove, thinly sliced; Pinch of crushed red pepper; 1 1/2 tablespoons fresh lemon juice; 3 tablespoons coarsely chopped flat-leaf parsley; 1 1/2 teaspoons finely grated lemon zest; 2 ounces fresh goat cheese, crumbled

Servings: persons

1 medium eggplant, sliced lengthwise 1/2 inch thick and cut crosswise into 1/2-inch sticks
1/4 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
3/4 pound fusilli
2 tablespoons pine nuts
1 large garlic clove, thinly sliced
Pinch of crushed red pepper
1 1/2 tablespoons fresh lemon juice
3 tablespoons coarsely chopped flat-leaf parsley
1 1/2 teaspoons finely grated lemon zest
2 ounces fresh goat cheese, crumbled

1
Preheat the oven to 375.
2
In a large bowl, toss the eggplant with 3 tablespoons of the olive oil and season with salt and pepper.
3
Spread the eggplant on a large rimmed baking sheet and roast for about 30 minutes, until browned on the bottom.
4
Using a metal spatula, turn the eggplant, scraping it off the baking sheet (it might break up slightly) and roast for about 10 minutes longer, until very tender.
5
Meanwhile, in a large pot of boiling salted water, cook the fusilli until al dente.
6
Drain, reserving 1/2 cup of the pasta cooking water.
7
In a very large, deep skillet, toast the pine nuts over moderate heat, tossing frequently, until lightly golden in spots, about 5 minutes.
8
Transfer the pine nuts to a work surface and coarsely chop them.
9
Heat the remaining 3 tablespoons of olive oil in the skillet.
10
Add the garlic and cook over moderate heat, stirring, until tender, about 1 minute.
11
Add the crushed red pepper and cook for 30 seconds.
12
Add the fusilli, roasted eggplant, pine nuts, lemon juice and the reserved pasta water and toss over moderate heat until the pasta is evenly coated, about 1 minute.
13
Season the pasta with salt and pepper and remove from the heat.
14
Add the parsley and lemon zest and toss.
15
Add the goat cheese and toss gently until the cheese is slightly melted.
16
Spoon the fusilli into bowls and serve.

289

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 medium eggplant, sliced lengthwise 1/2 inch thick and cut crosswise into 1/2-inch sticks, 1/4 cup plus 2 tablespoons extra-virgin olive oil, Kosher salt and freshly ground pepper, 3/4 pound fusilli, and more.

Yes, Fusilli with Roasted Eggplant and Goat Cheese falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!