Roasted Eggplant Pasta With Dates and Feta

By Yasmin Fahr

Updated January 30, 2025

  • Johnny Miller for The New York Times. Food Stylist: Vivian Lui.
Media 1 of 1
Total Time
45 minutes
Prep Time
10 minutes
Cook Time
35 minutes
Rating
5(423)
Comments
Read comments

Nature’s candy, plump and lush medjool dates add sweetness to this creamy and tangy weeknight pasta. Eggplant is roasted with cumin, oregano and crushed red pepper on a hot sheet pan, then tossed with the dates, using the residual heat to warm them so the flavors blend together. Mixed with cooked pasta, feta and bright mint, it’s a hearty yet light dish, perfect for summer nights. To streamline this dish, use the eggplant-cooking time to prep the finishing touches (the dates, cheese and mint). Bring any leftovers to room temperature, then refresh them with a drizzle of oil and a squeeze of lemon juice.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 servings

  • 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

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

119 grams carbs; 17 milligrams cholesterol; 687 calories; 9 grams monounsaturated 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.

Powered by

Preparation

  1. 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.

  2. 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.

  3. 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.

  4. 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

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
423 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Lori

I used lentils instead of pasta. And added more dates, feta and mint. Fabulous!!!

Jon

Made this basically as written, added a cup of garbanzos. Recipe was delicious, nice blend of flavors and came together quickly.

Maggie K

I did this with farro instead of pasta—delish and hearty! The dates add a delightful sweet to the savory.

Ryan L.

Excellent recipe. I threw two bone-in skin-on chicken thighs on the sheet pan for some protein and the drippings flavored the eggplant.

MagsATL

This was delicious! I'm not an 'experimental chef/cook' so I made it as is. I served it over arugula to make it more of a salad type summer dish. Will definiely be on repeat for us. Do NOT cut your eggplant pieces too small as they definitely shrivel up during cooking.

Debbie

I took the suggestion to make with farro instead of pasta. I loved it! I think I might add a red pepper to roast next time. Helpful hint- throw a bit of flour on the chopped dates so they don’t clump together.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.