I’ve been thinking about yummy eggplant chips that we had at Amis in Devon, Pennsylvania (near Terrain) since we ate there in the spring. They were crispy pieces of eggplant, sprinkled with manchego cheese and mint and a drizzle of lavender honey.
Ed has made pasta with sautéd eggplant a few times this summer when I find good looking eggplant at our local farmers market or farm stand. Recently he suggested that instead of cooking the eggplant on top of the stove, why not try it in our oven air fryer. The eggplant turned quite well and uses less oil, so it’s a bit healthier.
Recalling the eggplant we had at Amis, I suggested mixing up the eggplant recipe recently. Ed wasn’t so sure about honey on pasta but he was pleasantly surprised. The first time we made it, we used grated Parmigiano Reggiano cheese which was good but Ed suggested that we try it with feta and we liked that even more. It gives it more of a Greek flavor profile with the mint and honey. I do plan to try it with manchego per the dish that inspired this recipe at some point.
I served this with linguine but any long pasta will do. I used gluten-free Rummo linguine from Italy. It’s the best gluten-free pasta that I have found. Thank you, Stanley Tucci, for the recommendation. (You can read more about it in my Grilled Artichoke Hearts and Pancetta Penne post.)
I took a layered approach to this pasta. Once the linguine was done cooking and drained, I put a small amount of extra virgin olive oil on it and then sprinkled some mint and drizzled some honey on it. I wanted to make sure that the pasta had the mint-honey flavor. Then I topped it with the eggplant, feta and more mint and honey. The sweetness from the honey pairs well with the eggplant.
Do not worry if you don’t have an oven air fryer, you can also roast the eggplant in the oven.
Thank you to Aunt Susie M for the Connecticut honey that I used in this recipe.
| Eggplant, Feta and Mint Pasta | | Print |
- 4 to 6 ounces of linguine or other long pasta (regular or gluten-free)
- 3 small purple globe eggplants
- 2 to 3 tablespoons extra virgin olive oil (divided)
- 1 tablespoon finely chopped fresh mint
- 4 teaspoons honey (or to taste)
- 2 ounces crumbled feta
- Kosher salt and freshly ground black pepper
- Cover a large cookie sheet with parchment paper. If you can fit two cookie sheets on one oven rack, I’d recommend using two. (See Notes.)
- In a large pot, bring 4 quarts of water to a boil. Generously salt the water. Add the pasta and cook, stirring occasionally. Follow the directions on the package and cook until just al dente.
- Preheat your oven air fryer or regular oven to 400°F.
- Peel the eggplants and cut into ¼-inch rounds. Getting the pieces to be a uniform thickness helps to cook them evenly.
- Add the rounds to a bowl and toss with extra virgin olive oil, Kosher salt and freshly ground black pepper. You’ll need 1 to 2 tablespoons of extra virgin olive oil.
- Place the eggplant in a single layer on the prepared cookie sheet(s).
- Place sheet(s) in the oven. If you’re using the air fryer setting, it will take about 20 minutes. If you’re roasting the eggplant, it will take 25 to 30 minutes (depending on the thickness of the eggplant). Flip the eggplant halfway through (with both cooking methods).
- Drain the linguine and divide it between two pasta bowls.
- Toss with a small amount of extra virgin oil, some mint and a drizzle of honey. Top with eggplant rounds, feta, remaining mint and a generous drizzle of honey.
* You’ll want to time the pasta and eggplant to be done at roughly the same time. Depending on how you’re cooking the eggplant (air fryer or oven) will determine your timing.
* Measurements are suggestions in this recipe – use more or less to suit your taste.
* My favorite gluten-free pasta is Rummo from Italy which I purchase on Amazon.
This sounds lovely!
Spenser – Thank you! I think you described it well.
This looks fantastic! Coming soon to our table, though no air fryer here!
David – Thank you! I hope you like it. We didn’t set out to have air fryer and ended up with two when we renovated our kitchen!