Penne With Roasted Eggplant, Chickpeas And Feta Recipe

Name: Penne With Roasted Eggplant, Chickpeas And Feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups (1-inch) cubed peeled eggplant (about 1 1/2 pounds); 1 1/2 tablespoons olive oil; 8 ounces uncooked penne (tube-shaped pasta); 1/2 teaspoon dried oregano; 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained; 1 (14.5-ounce) can stewed tomatoes, undrained; 1 large egg; 1/2 cup (2 ounces) crumbled feta cheese; 1/4 teaspoon salt; 1/4 teaspoon black pepper

Servings: persons

5 cups (1-inch) cubed peeled eggplant (about 1 1/2 pounds)
1 1/2 tablespoons olive oil
8 ounces uncooked penne (tube-shaped pasta)
1/2 teaspoon dried oregano
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 (14.5-ounce) can stewed tomatoes, undrained
1 large egg
1/2 cup (2 ounces) crumbled feta cheese
1/4 teaspoon salt
1/4 teaspoon black pepper

1
Preheat oven to 500u00b0.
2
Combine eggplant and oil in a jelly-roll pan. Bake at 500u00b0 for 12 minutes, stirring once.
3
While eggplant bakes, cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking liquid.
4
Combine the oregano, chickpeas, and tomatoes in a large skillet over medium heat; cook 4 minutes. Stir in eggplant and pasta. Combine reserved 1/2 cup cooking liquid and egg in a small bowl; stir well with a whisk. Add egg mixture to pan; stir well. Cook over low heat 5 minutes or until egg mixture is slightly thick, stirring constantly (do not boil). Stir in feta, salt, and pepper. Serve immediately.

265

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 5 cups (1-inch) cubed peeled eggplant (about 1 1/2 pounds), 1 1/2 tablespoons olive oil, 8 ounces uncooked penne (tube-shaped pasta), 1/2 teaspoon dried oregano, and more.

Yes, Penne With Roasted Eggplant, Chickpeas And Feta 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.

Penne With Roasted Eggplant, Chickpeas And Feta

How did you like this recipe?

Frequently Asked Questions