Ingredients:
2 eggplants ( diced)
250 g penne pasta ( or whatever you have available!)
3/4 cup olive oil
4 tablespoons balsamic vinegar
3 garlic cloves, crushed
1 cup of freshly chopped mint leaves
salt
white pepper
250 g feta cheese, grated coarsely
100 g unsalted dry-roasted cashews
Directions:
Soak cubed eggplant in cold salted water (around 2 tbsp salt to 1/2 litre of water) for about 1/2 hour.
Drain, rinse and dry off on a clean tea towel.
Heat some oil in a chip pan and deep fry the cubes until golden, remove and drain on paper kitchen towels (or old newspaper.) Place in large bowl.
Cook pasta as per instructions, drain ,rinse and add to eggplant.
Mix (you can shake in an empty jar) o.oil, B.vinegar, garlic, mint, salt and white pepper to taste -(be careful with the salt as eggplant was soaked and cheese is generally salty too).
Pour over the pasta mixture and mix carefully and thoroughly.
Grate the cheese over the top and sprinkle the toasted cashew nuts on top (don’t dismiss the nuts-they add the punch to this dish!).
Bon apetite.
Servings: 6-8
Time preparation: 30 min.
Time total: 30 min.