Roasted Eggplant Pasta Salad With Dates
Published May 9, 2024
- Total Time
- 45 minutes
- Prep Time
- 10 minutes
- Cook Time
- 35 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1red onion, halved and cut into ¼-inch slices
- 3medium eggplants (about 2 pounds), cut into ½-inch cubes
- 3tablespoons olive oil, plus more for drizzling
- 1tablespoon ground cumin
- 1teaspoon dried oregano
- ¼teaspoon crushed red pepper, plus more as desired
- Salt
- 12ounces dried fusilli or cavatappi (about 4 cups)
- 4medjool dates, pitted and finely chopped (about ½ cup)
- 1small lemon, juiced
- ½cup crumbled feta or ricotta salata
- ¼packed cup torn or chopped fresh mint or cilantro leaves
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
670 calories; 17 grams fat; 4 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 115 grams carbohydrates; 12 grams dietary fiber; 28 grams sugars; 19 grams protein; 1020 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat the oven to 425 degrees. On a sheet pan, toss to combine the red onion, eggplant, olive oil, cumin, oregano and crushed red pepper, making sure the onions are glistening and coated (add another drizzle of oil if they’re not), then season with salt. (The pan will be crowded and that’s OK.) Roast until the eggplant is browned and creamy, 25 to 30 minutes, stirring halfway through.
- Step 2
Meanwhile, bring a large pot of water to a boil and add 2 teaspoons of salt. Add the pasta and cook until tender. Strain into a colander and drizzle with olive oil until glossy, so the noodles don’t stick together, then transfer to a large serving bowl. Taste and season as needed with salt. Let sit until the eggplant is done roasting.
- Step 3
When the eggplant is done, scatter the dates onto the sheet pan over the eggplant mixture, making sure to break up any clumps. Squeeze the lemon juice over the pan, then mix everything together.
- Step 4
Transfer the eggplant mixture into the serving bowl, scraping everything off the bottom of the sheet pan, then add most of the feta and mint; toss to combine. Top with the remaining cheese and mint, a drizzle of oil and more crushed red pepper, if desired. Serve warm.
Private Notes
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Cooking Notes
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Kristen
Subbed sun dried tomatoes for feta to make vegan, added 1c of pasta water to make a sauce, mint, basil, and pumpkin seeds at the end.
Tom
Added pinenuts for a bit of crunch and protein
Flossie
And chop eggplant into larger pieces
Lois in Boston
Has anyone tried freezing this? I've never frozen an eggplant dish before.
Suzanne
Is it just me? I found this recipe lacking in something . . . a dressing of some kind? I added a little sesame/soy dressing - with even a little balsamic. It just seemed so dry . . .maybe more olive oil as others have recommended. I also added chopped zucchini to the eggplant/onion mix - along with 3-4 garlic cloves minced. Liked the rest of the flavors.
CB
didn't want to turn on the oven in 95 degree weather so steamed the eggplant&onion till soft, drained all liquid, continued to pan fry with oil and spices to tender before adding lemon juice, dates, feta, pasta and mint, turned out delicious and satisfying
Lois in Boston
Like another commenter, I found it needed much more olive oil and much longer cooking time. Used prunes and dried apricots instead of dates. No salt--the feta was more than salty enough. Served over arugula sprinkled with white balsamic and a tiny bit more oil. Will definitely make again. Next time, will try adding mushrooms.
Helen
Cutting the eggplant into half inch cubes was difficult for me as I’m not the best with knife skill. I ended up with one inch cubes which were actually better as they shrunk while cooking.
mrs gross
In my first go at making this recipe, I felt that the cumin was a bit too much I also liked the lemon zest I added- plus don’t skimp on the best quality dates!
Jessica
On the second go, instead of mixing the eggplant and onion in the oil and herbs/spices, I made those into a dressing and set them aside at the start. I roasted the eggplant and onions with a little olive oil, garlic, salt and pepper as described. I tried both ricotta and feta and in the end preferred the ricotta because I felt that it didn't compete as much with the other flavors. Myzithra would also work well as it's sort of between the two. Another addition was some lightly toasted pine nuts.
Ruth
Would the flavors work if you left out the dates and didn't substitute another dried fruit. I just don't love dried fruit in savory dishes.
Jane Collins
I so agree The Times adds more and more sweeteners to many of its savory recipes which I find inedible. It seems to be a fairly exclusive ly American flavoring?
Leslie
This was delicious. I made as written, except I used waaaayyy more olive oil on the eggplant and it took more like 45 minutes to roast.
Mary J
How does this taste without the feta, just not a fan? Can’t find ricotta salata in Australia and goats cheese is very expensive. Any other ideas on cheese substitutions?
M.R.
I dislike dates - Any suggestions for an alternative ? I was thinking dried apricots or figs - currants? Golden raisins?
joan hersh
dates provide a lot of sweetness, so any dried fruit that is sweet, like currants, raisins or apricots should be delicious.
Lois in Boston
I used a mixture of prunes and dried apricots.
Kimberly L
Love to make this, but I don't eat dairy. What about substituting the feta with kalamata olives?
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