OK, I didn’t actually buy this eggplant at the Brookline Farmer’s Market, I got it later at a local produce market. Although I love traditional eggplant dishes like Eggplant Parmesan, these Chinese eggplants are perfectly sized for a quick weeknight meal for one, with no peeling required.
I don’t often have goat cheese on hand, so it was a special treat in this meal. The goat cheese made a rich and creamy sauce for the pasta, but it may not reheat very well, so this is a dish to enjoy in the moment.
Chinese Eggplant and Goat Cheese Pasta
1 t olive oil
1 Chinese eggplant, cut into 2″ chunks
3/4 c. dry medium whole wheat pasta shells
1 oz. goat cheese
2 t balsamic vinegar
Generous pinch dried basil
Salt and Pepper
Heat oil in a frying pan over medium heat. Add eggplant pieces and saute for 15 minutes, or until softened. In the meantime, cook pasta according to package directions and drain.
Mix goat cheese, balsamic vinegar, and basil. Season with salt and pepper to taste. Add cheese mixture to hot pasta and toss until coated. Add cooked eggplant and toss again.