Fusilli with Eggplant, Feta, and Cherry Tomatoes

Name: Fusilli with Eggplant, Feta, and Cherry Tomatoes
Total time: 2400 s
Yield: Serves 2 servings
Cuisine: American
Ingredients: 3.5 oz fusilli pasta (about 100 grams); 1 2/3 cups cherry tomatoes (about 250 grams); 9 oz feta cheese (about 250 grams); 1/2 onion; Fresh basil; Fresh thyme; Extra-virgin olive oil; 2.8 oz eggplant (about 80 grams)

Daria @dariafarmacista

Pordenone

I love pasta in all its forms... This Mediterranean-inspired sauce is made using the oven, which melts the feta and creates a deliciously creamy texture. Warning: it's addictive!

Daria @dariafarmacista

Pordenone

I love pasta in all its forms... This Mediterranean-inspired sauce is made using the oven, which melts the feta and creates a deliciously creamy texture. Warning: it's addictive!

Saved

Ingredients

40 minutes

Serves 2 servings

3.5 ozfusilli pasta (about 100 grams)
1 2/3 cupscherry tomatoes (about 250 grams)
9 ozfeta cheese (about 250 grams)
1/2onion
Fresh basil
Fresh thyme
Extra-virgin olive oil
2.8 ozeggplant (about 80 grams)

Saved

Steps

40 minutes

1

Cut the eggplant into cubes and sauté in a skillet with a little extra-virgin olive oil for 20 minutes. Meanwhile, place the cherry tomatoes, feta, onion, basil, and thyme in a baking dish.
2

Bake at 385°F (195°C) for 40 minutes.
3

While the oven is finishing, cook the fusilli according to package directions. Add the cooked pasta to the eggplant, then combine everything in the baking dish. Mix well and serve.