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🍝 Eggplant Feta Pasta

533 kcal · 30 min · 4 servings

Ingredients

• 2 eggplants
• salt
• 300 g conchiglie
• 2 red onions
• 200 g cherry tomatoes
• 4 tbsp olive oil
• pepper
• 200 g feta
• fresh oregano (for garnishing)

Instructions

1. 1. Cut the eggplants into cubes of about 1 cm.
2. 2. Sprinkle the eggplant cubes with salt.
3. 3. Let the salted eggplants sit for about 20 minutes to draw out the water.
4. 4. Peel the onions and cut them into fine cubes.
5. 5. Wash the tomatoes and cut them into quarters.
6. 6. Sauté the onion cubes in oil until translucent.
7. 7. Add the eggplants and fry them for about 5 minutes while stirring.
8. 8. Fold the tomatoes into the mixture.
9. 9. Season the vegetables with salt and pepper.
10. 10. Remove the pan from the heat and set the mixture aside.
11. 11. Crumble the feta over the warm vegetables.
12. 12. Cook the pasta in salted water until al dente.
13. 13. Drain the pasta.
14. 14. Fill each pasta tube with a spoonful of the eggplant mixture.
15. 15. Sprinkle the finished pasta with oregano and serve.

Nutrition per serving

• kcal: 533
• Protein: 20 g · Fett/Fat: 23 g · Carbs: 60 g