Japanese Eggplant Bucatini with Mint, Raisins and Feta Cheese
(For 4 servings)
Prep time: 10 min
cooking time: 35 min
Cannot be frozen
2 small red onions, peeled and cut into wedges
3-1/2 oz | 2/3 cup golden raisins or sultanas
2 small Japanese eggplants, washed, halved and sliced
3 tbsp olive oil
1-1/2 tbsp white balsamic vinegar
freshly ground black pepper
16 oz | 4 cups bucatini
4-1/2 oz | 3/4 cup feta cheese, roughly crumbled
1 small bunch mint, leaves only, washed and thinly sliced, plus extra mint to garnish
Preheat the oven to 400°F.
Toss the onions, raisins and eggplant with the olive oil and balsamic vinegar on a large rimmed baking sheet. Season with salt and pepper.
Roast for about 20 minutes or until the eggplant and onions are tender to the tip of a knife and browned at the edges. Remove from oven.
While eggplant is roasting, cook the bucatini in a large pot of salted, boiling water until "al dente," about 8-10 minutes.
When done, drain the bucatini, reserving about 1 cup of the starchy cooking liquid.
Toss the bucatini with the roasted eggplant medley, feta cheese and sliced mint in the pot the bucatini was cooked in. Add a little of the reserved cooking water to loosen the pasta if needed. Season to taste.
Divide between serving bowls and garnish with mint leaves before serving.
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