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Eggplant & Chickpea Baked Pasta
Eggplant & Chickpea Baked Pasta
2 Reviews
From: EatingWell Magazine, January/February 2011
Turn leftover Eggplant & Chickpea Stew into a comforting vegetarian baked-pasta dish. We love the taste of mint with the other Mediterranean flavors, but you can use parsley or basil if you prefer.
- By: Judith Finlayson EatingWell Recipe Contributor
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 8 ounces whole-wheat fusilli
- ½ cup coarse dry whole-wheat breadcrumbs (see Note)
- 1 tablespoon extra-virgin olive oil
- 3 cups Eggplant & Chickpea Stew (recipe follows)
- 1 cup crumbled feta cheese
- ½ cup chopped fresh mint or basil, divided
- 2 tablespoons lemon juice
- Associated Recipes:
- Eggplant & Chickpea Stew
Preparation
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Active
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Ready In
- Preheat oven to 350°F. Coat an 8-inch-square (or similar 2-quart) baking dish with cooking spray.
- Bring a large pot of water to a boil. Cook pasta according to package directions. Drain and rinse.
- Combine breadcrumbs and oil in a small bowl. Toss the pasta with stew, feta, ¼ cup mint (or basil) and lemon juice in a large bowl. Spread the mixture in the prepared baking dish. Top with the breadcrumb mixture.
- Bake until the topping is golden and crispy, about 30 minutes. Sprinkle with the remaining ¼ cup mint (or basil).
- Make Ahead Tip: Assemble the casserole in the baking dish (through Step 3). Cover and refrigerate overnight. Let stand at room temperature while the oven preheats. Finish with Step 4.
- Note: To make your own breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. Spread on a baking sheet and bake at 250°F until dry, about 10 to 15 minutes. One slice of bread makes about ⅓ cup dry breadcrumbs. For store-bought coarse dry breadcrumbs we like Ian's brand, labeled “Panko breadcrumbs.” Find them at well-stocked supermarkets.
- Serving size: about 1⅔ cups
- Per serving: 496 calories; 17 g fat(7 g sat); 13 g fiber; 71 g carbohydrates; 21 g protein; 119 mcg folate; 33 mg cholesterol; 10 g sugars; 0 g added sugars; 942 IU vitamin A; 16 mg vitamin C; 285 mg calcium; 6 mg iron; 599 mg sodium; 611 mg potassium
- Nutrition Bonus: Iron (33% daily value), Folate (30% dv), Calcium (28% dv), Vitamin C (27% dv)
- Carbohydrate Servings: 4½
- Exchanges: 4 starch, 1 vegetable, 1 high-fat meat, 2 fat
Reviews 2
March 06, 2012
By: EatingWell User
love this
This recipe is delicious. It is earthy, rich and satisfying. We add basil and mint and enjoy both flavors in it. We make the stew in big batches and freeze it three cups at a time. I add capers, feta cheese and kalamata olives to the pasta when I mix it. These additions add a salty dimension.
April 26, 2011
By: cathlinberreth01
just as terrible as the original recipe
Like I said on the original recipe. This was terrible in it orignial form, but adding feta and mint didn't improve it. Maybe the basil would have helped pull it off, but everyone else in the family hated the mint and thought I was crazy for attempting to salvage the stew. They voted I throw it out. I sadly did after realizing that I would be the only one eating the enormous amount of leftovers for lunch for the next month and couldn't do it. It was a terrible waste of food.
Pros: n/a
Cons: mint and feta cheese?
