A while ago I came across this recipe which sounded really interesting. It is a pasta dish with eggplant, balsamic vinegar, goats cheese and mint. What a combination! I would never have thought to put those flavours together. I was a bit surprised to see the mint in a savory dish. I decided to only melt in half of the cheese and just crumble the remaining cheese over the pasta. It turned out pretty good. Oven roasted eggplant is always good. The balsamic vinegar and goats cheese went well together and the mint added a nice freshness to the dish. Mint seems to be more versatile than I thought.
Penne with Oven Roasted Eggplant, Goats Cheese and Mint
Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes Servings: 1
ingredients
- 1 small eggplant (sliced 1/2 inches thick)
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- 2 leaves mint (thinly sliced)
- 1 pinch red pepper flakes
- salt and pepper to taste
- 1 ounce goats cheese
- 1 serving penne (gluten free for gluten free)
directions
- Broil the eggplant until golden brown on both sides, about 7 minutes per side.
- Cook the pasta.
- Mix the olive oil, balsamic vinegar, mint, and red pepper flakes, salt and pepper in a bowl.
- Chop the eggplant into bite sized pieces.
- Mix the pasta, eggplant, and cheese.
- Heat until the cheese is melted and add the dressing and serve.
We use mint a lot. In potatoes, string beans, and meat dishes.Have fun discovering ways to cook with it 🙂
I just came across your blog from Prest Pasta Night nb. 29 and I am happy I did. I am currently looking fro more pasta recipes and i think I found what I wanted. I even have eggplant uin the frisge. Thanx a lot, Kevin 🙂
yummy! I just got caught up with your blog, having computer problems on and off again, and as usual it is wonderful.
Anuthing with feta cheese is alright in my books!!! Mint grows prolific in the garden and is very versatile. My mom always added mint to new potatoes dug from the garden.
Amazing work, Kevin.
Thanks, man,
John
Hi Kevin, was just catching up with my blog reading and was excited to see my recipe! Except I think yours looks better… why is that?