Eggplant and Spinach Pasta

    50 minutes

    A great way to eat eggplant! Use any small pasta in interesting shapes like bowties, rotini or seashells.

    115 people made this

    Serves: 4 

    • 3/4 cup (125g) bow tie (farfalle) pasta
    • 1 medium eggplant, peeled and cubed
    • 4 tablespoons olive oil
    • 4 cloves garlic, finely diced
    • 1 tablespoon butter
    • 3 cups fresh spinach, diced
    • 3 tablespoons fresh lemon juice
    • 1 pinch salt and pepper
    • 3/4 cup (90g) grated Parmesan cheese, divided
    • 1 pinch cracked black pepper, to taste

    Preparation:10min  ›  Cook:15min  ›  Extra time:25min  ›  Ready in:50min 

    1. 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.
    2. Meanwhile, heat the olive oil and butter in a frypan 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.
    3. 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.
    4. Transfer to a serving dish and top with remaining cheese and cracked black pepper.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (89)


    This was quite good. An interesting cominbation of flavors. As suggested by a previous reviewer, I used 5 cups chopped spinach. Another change I made was to "sweat" the eggplant before cooking. I find that I do not like the taste of eggplant unless I sweat it first. To do this, slice the eggplant into about 1/2 inch slices, sprinkle both sides of each slice generously with salt, and let sit for at least an hour. The eggplant should release a fair amount of liquid. When ready to cook, rinse off the eggplant slices and pat dry.  -  17 Jun 2007  (Review from Allrecipes USA and Canada)


    I couldn't disagree more with the prior review that only rated this recipe at one star. I made a few changes...added a bit more garlic, added half of a large diced onion, and thinly sliced a carrot to add beta carotene. I also used a parmesan-romano mixture instead of only parmesan. We will definitely make this again.  -  14 May 2007  (Review from Allrecipes USA and Canada)


    My thought is to purge the eggplant first, and allow the sweetness to come out. Peel and slice it as if you were about to cube or dice it. Lay the slices out on a cutting board or a cookie sheet, over a layer of paper towels. Lay out the eggplant slices, And lightly salt them. Turn them over and repeat. Cover with another layer of paper towels. Let stand for 15-25 minutes. rinse & pat dry. Dice or cube as needed and continue with recipe. I think it will help.  -  26 Jul 2007  (Review from Allrecipes USA and Canada)