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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Penne with Oven Roasted Eggplant, Goats Cheese and Mint

[heart_this] · Sep 15, 2007 · 6 Comments

Penne with Oven Roasted Eggplant, Goats Cheese and Mint

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

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
  1. Broil the eggplant until golden brown on both sides, about 7 minutes per side.
  2. Cook the pasta.
  3. Mix the olive oil, balsamic vinegar, mint, and red pepper flakes, salt and pepper in a bowl.
  4. Chop the eggplant into bite sized pieces.
  5. Mix the pasta, eggplant, and cheese.
  6. Heat until the cheese is melted and add the dressing and serve.

6 Ingredients, Food, Gluten-free, Main Course, Pasta, Recipe, Vegetarian

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Reader Interactions

Comments

  1. Anonymous says

    September 15, 2007 at 1:29 am

    We use mint a lot. In potatoes, string beans, and meat dishes.Have fun discovering ways to cook with it 🙂

    Reply
  2. zlamushka says

    September 15, 2007 at 5:44 am

    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 🙂

    Reply
  3. Marye says

    September 15, 2007 at 3:20 pm

    yummy! I just got caught up with your blog, having computer problems on and off again, and as usual it is wonderful.

    Reply
  4. Valli says

    September 15, 2007 at 11:44 pm

    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.

    Reply
  5. John Eaton says

    September 16, 2007 at 12:18 am

    Amazing work, Kevin.

    Thanks, man,

    John

    Reply
  6. Janet says

    September 18, 2007 at 9:33 pm

    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?

    Reply

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About Me

Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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