Roasted Eggplant Pasta With Dates and Feta
Updated January 30, 2025
Johnny Miller for The New York Times. Food Stylist: Vivian Lui.
- Total Time
- 45 minutes
- Prep Time
- 10 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 red onion, halved and cut into ¼-inch slices
3 medium eggplants (about 2 pounds), cut into ½-inch cubes
3 tablespoons olive oil, plus more for drizzling
1 tablespoon ground cumin
1 teaspoon dried oregano
¼ teaspoon crushed red pepper, plus more as desired
Salt
12 ounces dried fusilli or cavatappi (about 4 cups)
4 medjool dates, pitted and finely chopped (about ½ cup)
1 small lemon, juiced
½ cup crumbled feta or ricotta salata
¼ packed cup torn or chopped fresh mint or cilantro leaves
Nutritional analysis per serving (4 servings)
119 grams carbs; 17 milligrams cholesterol; 687 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 4 grams saturated fat; 17 grams fat; 13 grams fiber; 1021 milligrams sodium; 20 grams protein; 31 grams sugar
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.
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Preparation
- 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
Comments
I used lentils instead of pasta. And added more dates, feta and mint. Fabulous!!!
I did this with farro instead of pasta—delish and hearty! The dates add a delightful sweet to the savory.
Made this basically as written, added a cup of garbanzos. Recipe was delicious, nice blend of flavors and came together quickly.
Made this yesterday and it was a huge hit! Due to a gluten intolerance in my group I made it with a 50/50 combo of brown lentils and rice and I think that's the way I'll always make it. Feel like the spice mixture in the eggplant and onions would combine with rice better than larger pasta noodles. Other than that adjustment I didn't change anything else about the recipe. This will absolutely become part of my normal go-to sides.
I would give this 6/5 stars if I could. Made it exactly as written and served with sliced pork loin and fresh peaches.
Whenever a recipe says to drizzle or toss ingredients on a sheet pan, I do it in a bowl, then add things to the sheet pan. Uses less oil and I think it coats the ingredients more evenly