Fusilli with Roasted Eggplant and Goat Cheese

Name: Fusilli with Roasted Eggplant and Goat Cheese
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 1 pinch Pinch of crushed red pepper; 1 medium eggplant, sliced lengthwise 1/2 inch thick and cut crosswise into 1/2-inch sticks; 3 Tbsps coarsely chopped flat-leaf parsley; 340 grams fusilli; 1 large garlic clove, thinly sliced; 57 grams fresh goat cheese, crumbled; 4 servings Kosher salt and freshly ground pepper; 2 Tbsps fresh lemon juice; 2 teaspoons finely grated lemon zest; 59 milliliters extra-virgin olive oil; 2 Tbsps pine nuts

Fusilli with Roasted Eggplant and Goat Cheese might be just the main course you are searching for. One serving contains 538 calories, 16g of protein, and 21g of fat. This recipe serves 4. This recipe covers 20% of your daily requirements of vitamins and minerals. If you have lemon juice, kosher salt and pepper, flat-leaf parsley, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 50 minutes.

Instructions

Preheat the oven to 37

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Oven

In a large bowl, toss the eggplant with 3 tablespoons of the olive oil and season with salt and pepper.

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Salt And Pepper

Olive Oil

Eggplant

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Bowl

Spread the eggplant on a large rimmed baking sheet and roast for about 30 minutes, until browned on the bottom. Using a metal spatula, turn the eggplant, scraping it off the baking sheet (it might break up slightly) and roast for about 10 minutes longer, until very tender.

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Eggplant

Spread

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Baking Sheet

Spatula

Meanwhile, in a large pot of boiling salted water, cook the fusilli until al dente.

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Fusilli

Water

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Pot

Drain, reserving 1/2 cup of the pasta cooking water.

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Pasta

Water

In a very large, deep skillet, toast the pine nuts over moderate heat, tossing frequently, until lightly golden in spots, about 5 minutes.

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Pine Nuts

Toast

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Frying Pan

Transfer the pine nuts to a work surface and coarsely chop them.

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Pine Nuts

Heat the remaining 3 tablespoons of olive oil in the skillet.

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Olive Oil

Equipment you will use

Frying Pan

Add the garlic and cook over moderate heat, stirring, until tender, about 1 minute.

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Garlic

Add the crushed red pepper and cook for 30 seconds.

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Red Pepper Flakes

Add the fusilli, roasted eggplant, pine nuts, lemon juice and the reserved pasta water and toss over moderate heat until the pasta is evenly coated, about 1 minute. Season the pasta with salt and pepper and remove from the heat.

Ingredients you will need

Salt And Pepper

Lemon Juice