For the salad:
1 medium eggplant (about 1 pound), cut into 1/2-inch cubes
2 tablespoons olive oil
Kosher salt
Freshly ground black pepper
1 pound orecchiette pasta
4-ounce block feta cheese, crumbled
1/3 cup coarsely chopped fresh Italian parsley leaves
1/3 cup coarsely chopped fresh basil leaves
For the vinaigrette:
1/4 cup olive oil
2 tablespoons red wine vinegar
1 small clove garlic, minced
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
For the salad: Arrange a rack in the middle of the oven and heat to 400°F. Line a rimmed baking sheet with parchment paper. Bring a large pot of salted water to a boil.
Place the eggplant on the baking sheet, drizzle with the oil, sprinkle with salt and pepper, and toss to combine. Roast until golden, tender, and caramelized, about 30 minutes. Meanwhile, cook the pasta.
Add the pasta to the water and cook until just tender. Drain and run briefly under cool water to cool the pasta down. Drain well again.
For the vinaigrette: Whisk all the ingredients together in a large bowl.
Add the cooked pasta and roasted eggplant to the dressing and toss to combine. Add the feta, parsley, and basil and give the salad one last gentle toss or two to combine. Serve at room temperature.
Recipe Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.