Recipe: Spaghetti with Roasted Eggplant & Zucchini

I'm someone who constantly needs to try new recipes and flavour combinations. 

Why? Because otherwise I get seriously bored and lack inspiration when it comes to dinnertime and I end up making sandwiches or oatmeal for dinner. 

I'm not dissing sandwiches for dinner or anything - and I'm definitely not dissing oatmeal - but I'd definitely rather whip up a delicious dinner for Jesse and I. 

This recipe came out of my need to try new flavour combinations. You see, I'd never really eaten eggplant. As a child I never tried anything that my Mum wouldn't try (meaning I was seriously limited in the vegetable department :P) and then my allergies came along and I didn't know if I could eat eggplant or not - so I never tried it.

Until a couple of months ago when I began what we've been calling my "allergy challenge" - you see, now that my stomach is somewhat healed from the gluten damage, I've been able to add more and more foods to my Kristy-friendly list - and eggplant is one of those!

I wasn't sure what to try eggplant with, so I decided to go with some old favourites - zucchini, feta and of course, spaghetti! 

What I created was something riddddddddddiiiiiiiiiiculously delicious - and a pasta recipe we've made every week since. This is one meatless meal that Jesse absolutely loves (which is rare for my meat eating man who usually asks me to add chicken) and one that we love eating together. 

You wouldn't think that such a simple dish could be so delicious - but it totally is. The incredible flavour from the roasted eggplant and zucchini, the creaminess from the feta and the all of the different textures combine to make an amazing pasta dish. 

But let me give you the recipe so that you can add it to your favourites list too! >>

Spaghetti with Roasted Eggplant and Zucchini serves 2 

low fat, gluten free, healthy, vegetarian

Ingredients

keep in mind these are rough measurements as we usually just throw things in! 

• ~200g zucchini -  either cubed or julienned 
• ~200g eggplant - either cubed or julienned 
• 1/2 tsp garlic salt*
• Pinch dried oregano 
• 2 serves pasta - cooked, drained and rinsed
• 1 teaspoon butter (optional but recommended)
• ~1/2 cup (50g) crumbed feta**

Method

• Preheat your oven to 200C/390F
• Mix your prepared vegetables with your garlic salt and oregano and add to a baking sheet lined with baking paper. 
• Roast your vegetables until softened and golden - our usually take around 15-20 minutes, however, it will all depend on your oven and the size of your vegetables. 
• Whilst your vegetables are roasting, cook your pasta. 
• Once roasted, take your vegetables out of the oven and add them to your empty pasta pot (saves washing up!) 
• Add in your pasta and butter to the pan with your vegetables and stir until the butter has melted and coated all of your pasta and vegetables.
• Add in half of your feta, stirring until the feta just starts to melt. 
• Place your pasta into two serving dishes and top with the remaining feta. 
• Serve immediately!

Notes:

• *You may also use fresh crushed garlic, salt and parsley, however, your garlic is more likely to burn and give a bitter flavour if adding before roasting your vegetables so add it to your pan at the end instead.
• **We like using a creamier danish style feta in this recipe, however, you can add whatever you prefer!
• I also like to add in roasted mushrooms (just add them with your other veggies) as I'm mushroom obsessed, however, Jesse's not a mushroom fan so I leave them out for him.

Fast, simple, delicious 
But tell me: What's your favourite pasta dish of all time? 
I was always a tomato-based pasta girl - Arrabiata, Napoletana, Bolognese - but being intolerant to tomatoes (thanks to gluten damage) - meant that I had to adapt to prefer creamier pasta dishes and pesto pasta sauces. Whilst I do love them now, I can't wait til I can sit down to a tomato filled bowl of pasta ;P

Currently, this pasta is my absolute favourite - followed by our favourite healthier mac and cheese recipe (which I'll have to share soon!) made with either sharp cheddar or smoked cheddar cheese <3