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Saturday, January 22, 2011

Eggplant and Chickpea Baked Pasta

Eggplant and Chickpea Baked Pasta

Turn leftover Eggplant and 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.

Yields: 4 servings, about 1& 2/3 cups each
Total Time: 50 min
Prep Time: 20 min

  • 8 ounce(s) whole-wheat fusilli

  • 1/2 cup(s) coarse dry whole-wheat breadcrumbs (see Note)

  • 1 tablespoon(s) extra-virgin olive oil

  • 3 cup(s) Eggplant and Chickpea Stew

  • 1 cup(s) crumbled feta cheese

  • 1/2 cup(s) chopped fresh mint or basil, divided

  • 2 tablespoon(s) lemon juice

  • Directions
    1. Preheat oven to 350 degrees F. Coat an 8-inch-square (or similar 2-quart) baking dish with cooking spray.
    2. Bring a large pot of water to a boil. Cook pasta according to package directions. Drain and rinse.
    3. Combine breadcrumbs and oil in a small bowl. Toss the pasta with Eggplant and Chickpea Stew,  feta, 1/4 cup mint (or basil), and lemon juice in a large bowl. Spreadthe mixture in the prepared baking dish. Top with the breadcrumb mixture.
    4. Bake until the topping is golden and crispy, about 30 minutes. Sprinkle with the remaining 1/4 cup mint (or basil).

    Tips & Techniques...........
    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 degrees F until dry, about 10 to 15 minutes. One slice of bread makes about 1/3 cup dry breadcrumbs.
    For store-bought coarse dry breadcrumbs labeled "Panko breadcrumbs." Find them at well-stocked supermarkets.

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