Roasted Eggplant Pasta With Dates and Feta

Instructions

1. 01

   Heat the oven to 425 degrees. On a sheet pan, toss to combine the red onion, eggplant, olive oil, cumin, oregano and crushed red pepper, making sure the onions are glistening and coated (add another drizzle of oil if they’re not), then season with salt. (The pan will be crowded and that’s OK.) Roast until the eggplant is browned and creamy, 25 to 30 minutes, stirring halfway through.

2. 02

   Meanwhile, bring a large pot of water to a boil and add 2 teaspoons of salt. Add the pasta and cook until tender. Strain into a colander and drizzle with olive oil until glossy, so the noodles don’t stick together, then transfer to a large serving bowl. Taste and season as needed with salt. Let sit until the eggplant is done roasting.

3. 03

   When the eggplant is done, scatter the dates onto the sheet pan over the eggplant mixture, making sure to break up any clumps. Squeeze the lemon juice over the pan, then mix everything together.

4. 04

   Transfer the eggplant mixture into the serving bowl, scraping everything off the bottom of the sheet pan, then add most of the feta and mint; toss to combine. Top with the remaining cheese and mint, a drizzle of oil and more crushed red pepper, if desired. Serve warm.