A.G. Ferrari Foods Recipe thumbnail - {description}

Japanese Eggplant Bucatini with Mint, Raisins and Feta Cheese

(For 4 servings)

Prep time: 10 min
cooking time: 35 min
Difficulty: easy
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
kosher salt
freshly ground black pepper
16 oz | 4 cups A.G. Ferrari 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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