Pasta with Oven Roasted Eggplant, Goat Cheese, and Mint Recipe

I trust Chef Marcus Samuelsson to know what is delicious, and this entree posted to his website promises to serve up luscious and more! Since we are currently having a non-summer summer, with cool temps and rain throughout June, hot pasta can fill the bill!

Don’t be afraid of oven-roasted eggplant, it is divine!!!!

Adapted from Closet Cooking

Pasta with Oven Roasted Eggplant, Goat Cheese, and Mint Recipe

Servings: 4


  • 1 medium eggplant, cubed
  • 2 zucchini, cubed
  • 4 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • 1/4 cup mint, minced
  • 1/4 tsp red pepper flakes, or to taste
  • salt and pepper, to taste
  • 4 oz goat cheese (chèvre)
  • 1/2 lb pasta


1. Preheat oven to 450. Line two baking sheets with foil and spray with cooking spray. Place the eggplant and zucchini cubes on these trays in a single layer. Spray with cooking spray and sprinkle with salt. Roast for 20 minutes.

2. Cook the pasta in boiling salted water according to package directions.

3. Mix the balsamic vinegar, olive oil, mint, red pepper flakes, salt, and pepper in a small bowl.

4. Toss together the pasta, eggplant, zucchini and goat cheese. Add the dressing and serve.

High Cotton Goat Cheese Gnocchi


Instead of boiled potatoes, mashed potatoes or pasta, try these gnocchi as a starch for your next dinner. They go great with roasts, stews, chops, medallions and lots of vegetarian entrees. I love gnocchi, whether slathered with butter, tossed with olive oil or graced with sauce or gravy. Their texture is highly satisfying and filling, and leftovers can be saved for the next day. Thanks to former executive chef Anthony Gray of High Cotton restaurant in Charleston, SC.


6 oz. unsalted butter
1 1/2 cups water
2 cups all purpose flour
Salt, to taste
2 tbsp. Dijon mustard
1 tbsp. chives, chopped
1 tbsp. tarragon, chopped
1 tbsp. mint, chopped
1 cup goats milk ricotta cheese or fresh chevre
5 or 6 large farm eggs
1. Melt the butter in a heavy bottom pot, add water and flour. Stir with a wooden spoon over medium high heat. Season the mixture with salt and continue to stir until dough becomes very smooth and pulls away from the sides.
2. Remove dough from heat and transfer to a small table top mixer fitted with a paddle attachment. Add mustard, herbs and cheese and slowly beat until well mixed. Once incorporated, add in eggs one at a time, mixing thoroughly after each addition.
3. Place dough in a pastry bag and let it rest for 45 minutes. Meanwhile, bring a large pot of water to a boil and season with salt.
4. Once rested, slowly squeeze the dough out of the pastry bag, cutting 1/2″ pieces with scissors directly into boiling water. The gnocchi are done when they begin to float.
5. Remove gnocchi from water and let them rest on a plate lined with parchment paper. Allow to dry, then sauté in butter. Add your favorite vegetables. Serve.
SERVES 2 – 4