Rating: 4.5 stars
122 Ratings
  • 5 star values: 63
  • 4 star values: 44
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 4

One of my favorite ways to eat eggplant! Use any small pasta in interesting shapes like bowties, rotini, or seashells.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Keep warm.

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  • Meanwhile, heat the olive oil and butter in a skillet over medium heat. Add the garlic; cook and stir until softened. Mix in the eggplant. Let the eggplant cook for 5 minutes without stirring. Then stir and cook until tender, about 5 more minutes.

  • Mix in the spinach and season with salt, and pepper. Cook, stirring occasionally, for 3 minutes. Stir in the drained pasta and lemon juice along with 1/2 cup Parmesan cheese. Transfer to a serving dish and top with remaining cheese and cracked black pepper.

Nutrition Facts

297 calories; protein 10.5g; carbohydrates 16.6g; fat 22.3g; cholesterol 24.1mg; sodium 329mg. Full Nutrition
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