Eggplant and Chickpea Baked Pasta


  • 2 tablespoon(s) lemon juice
  • ½ cup(s) chopped fresh mint or basil, divided
  • 1 cup(s) crumbled feta cheese
  • 3 cup(s) Eggplant and Chickpea Stew
  • 1 tablespoon(s) extra-virgin olive oil
  • ½ cup(s) coarse dry whole-wheat breadcrumbs (see Note)
  • 8 ounce(s) whole-wheat fusilli

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 Chi...

View full recipe at SpringPad


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