Roasted Eggplant Pasta Salad With Dates

Nature’s candy, plump and lush medjool dates add sweetness to this creamy and tangy pasta salad. Eggplant is roasted with cumin, oregano and crushed red pepper, then tossed with the dates on the hot sheet pan, using the residual heat to warm them so the flavors blend together. Mixed with cooked pasta, feta and bright mint, it’s a hearty yet light dish, perfect for summer nights. To streamline this dish for weeknights, use the eggplant-cooking time to prep the finishing touches (the dates, cheese and mint). Bring any leftovers to room temperature, then refresh them with a drizzle of oil and a squeeze of lemon juice.

Ingredients

• 1 red onion, halved and cut into 1/4-inch slices
• 3 medium eggplants (about 2 pounds), cut into 1/2-inch cubes
• 3 tablespoons olive oil, plus more for drizzling
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 0.25 teaspoon crushed red pepper, plus more as desired
• Salt
• 12 ounces dried fusilli or cavatappi (about 4 cups)
• 4 medjool dates, pitted and finely chopped (about 1/2 cup)
• 1 small lemon, juiced
• 0.5 cup crumbled feta or ricotta salata
• 0.25 packed cup torn or chopped fresh mint or cilantro leaves

Steps

1. Heat the oven to 425 degrees. On a sheet pan, toss to combine the red onion, eggplant, olive oil, cumin, oregano and crushed red pepper, making sure the onions are glistening and coated (add another drizzle of oil if they’re not), then season with salt. (The pan will be crowded and that’s OK.) Roast until the eggplant is browned and creamy, 25 to 30 minutes, stirring halfway through. 
2. Meanwhile, bring a large pot of water to a boil and add 2 teaspoons of salt. Add the pasta and cook until tender. Strain into a colander and drizzle with olive oil until glossy, so the noodles don’t stick together, then transfer to a large serving bowl. Taste and season as needed with salt. Let sit until the eggplant is done roasting. 
3. When the eggplant is done, scatter the dates onto the sheet pan over the eggplant mixture, making sure to break up any clumps. Squeeze the lemon juice over the pan, then mix everything together. 
4. Transfer the eggplant mixture into the serving bowl, scraping everything off the bottom of the sheet pan, then add most of the feta and mint; toss to combine. Top with the remaining cheese and mint, a drizzle of oil and more crushed red pepper, if desired. Serve warm.