Farfalle With Oven-Dried Tomatoes And Eggplant
- Total Time
- 25 minutes, plus standing time
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 4cups eggplant, cut into â…“-inch cubes
- 1½teaspoons salt, plus more to taste
- Olive oil spray
- 1pound farfalle
- 2cups oven-dried tomatoes (see recipe) (replace rosemary and orange oils with 2½ teaspoons extra-virgin olive oil and follow directions), cut lengthwise into th
- 1cup fresh basil leaves, cut across into thin strips
- â…“cup crumbled ricotta salata or feta cheese
- 3teaspoons olive oil
- 2teaspoons dried thyme
- Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
538 calories; 10 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 94 grams carbohydrates; 9 grams dietary fiber; 6 grams sugars; 18 grams protein; 548 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 by
Preparation
- Step 1
Place the eggplant on a layer of paper towels. Sprinkle with 1½ teaspoons salt. Cover with paper towels and let stand for 1½ hours. Pat the eggplant dry.
- Step 2
Spray a large, nonstick skillet lightly with the olive oil spray and place over medium heat. Add the eggplant, in batches if necessary, and cook until brown and tender, about 5 minutes.
- Step 3
Bring a large pot of lightly salted water to a boil. Add the farfalle and cook until al dente. Drain well. Place in a large bowl. Add the eggplant, tomatoes, basil and cheese and toss. Add the olive oil, thyme and pepper and toss. Taste and season with salt if needed. Divide among 4 plates and serve immediately.
Private Notes