Greek Lamb, Feta And Eggplant Pasta Recipe

Name: Greek Lamb, Feta And Eggplant Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 None medium eggplant, roughly chopped; 1 lb lamb loin; 2 tbsp olive oil; 9 oz large pasta shells; 1 None medium red onion, thinly sliced; 3.5 oz baby arugula; 2 None medium tomatoes, deseeded, thinly sliced; 2 tbsp fresh oregano leaves; 7 oz feta cheese, crumbled; None None FOR THE BALSAMIC VINAIGRETTE; 1/4 cup balsamic vinegar; 1/2 cup olive oil; 2 cloves garlic, minced; 2 tbsp whole grain mustard

Servings: persons

1 None medium eggplant, roughly chopped
1 lb lamb loin
2 tbsp olive oil
9 oz large pasta shells
1 None medium red onion, thinly sliced
3.5 oz baby arugula
2 None medium tomatoes, deseeded, thinly sliced
2 tbsp fresh oregano leaves
7 oz feta cheese, crumbled
None None FOR THE BALSAMIC VINAIGRETTE
1/4 cup balsamic vinegar
1/2 cup olive oil
2 cloves garlic, minced
2 tbsp whole grain mustard

1
Place eggplant in a colander and sprinkle with salt. Let stand for 5 mins then rinse under cold water. Drain on paper towels.
2
Heat 1 tbsp oil in a large nonstick frying pan over medium heat. Cook lamb, in batches, for 3-4 mins, or until browned and cooked to your liking. Let rest for 5 mins then slice thickly.
3
Add remaining oil to pan. Cook eggplant, in batches, for 2-3 mins, or until browned all over and tender.
4
Meanwhile, cook pasta in boiling salted water until al dente. Drain then transfer to a large bowl along with lamb, eggplant and remaining ingredients.
5
Whisk together all ingredients for balsamic vinaigrette then drizzle over salad and toss to combine. Serve.

1156

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 14 ingredients. The key ingredients include: 1 None medium eggplant, roughly chopped, 1 lb lamb loin, 2 tbsp olive oil, 9 oz large pasta shells, and more.

Yes, Greek Lamb, Feta And Eggplant Pasta falls under the Pasta & Noodles 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!

Greek Lamb, Feta And Eggplant Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions