The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Jul. 8, 2009
Excellent and quick to make vegetables gave more flavor.
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Cooking Level: Intermediate

Home Town: La Romana, La Romana, Dominican Republic
Living In: Miami, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
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Reviewed: Jun. 10, 2009
My store had spinach and eggplant on sale, so I did an ingredient search and this recipe came up! It's a great use of eggplant. I did like another reviewer and "sweated" the eggplant. I used a microwave method I just read about in Cook's Illustrated (mix 1 cubed eggplant with 1 tsp kosher salt, line a plate with 2 layers of coffee filters and spray with cooking spray, microwave on high for 10 minutes, stirring halfway through). I left the skin on the eggplant and I used 6 cups of spinach because it cooks down so much. I used whole wheat rotini and threw in a handful of toasted pine nuts. Very tasty!
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Cooking Level: Intermediate

Home Town: Iowa City, Iowa, USA
Living In: St. Cloud, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: May 23, 2009
Good stuff. I added some chicken and used feta instead of parmesan. A tasty, easy alternative use for eggplant.
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Liz

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Apr. 2, 2009
OMG! DELICIOUS! I did not sweat the eggplant and it came out perfectly fine. I used the entire 1 lb. box of farfalle pasta so my dish was a bit short on sauce. So next time I'm going to double the sauce. Oh yes! There WILL be a next time. My husband raved about this dish, helping himself to seconds. Thanks for such a wonderful recipe, Spearl20. Can't wait for the leftovers!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Mar. 25, 2009
I loved this. Seriously, really loved it! I would love to lighten it up a little. I think next time I will try cutting the oil in half. This ended up being 2 dinner size srvings for us it would probably be 4 side dish servings.
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Cooking Level: Intermediate

Home Town: Lake Oswego, Oregon, USA
Living In: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Jan. 26, 2009
Wonderful recipe. I took the reviewers' advice to sweat the eggplant. I measured everything by eye and added a zucchini to the mix and an italian cheese blend besides just the parm cheese. I will make this again! Everyone in the family enjoyed it.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Aug. 25, 2008
Love this recipe! It's easy to adjust to accommodate to individual tastes, i.e., more or less garlic, additional spinach, etc. When I use eggplant from the store, I salt the cubes and let them sit for about 20 minutes to draw out the bitterness. However, it is not necessary when using locally grown, in-season eggplant. Thanks for a great recipe.
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Pat

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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
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Reviewed: Jul. 6, 2008
Delicious!!! I made a few changes to use up what was in the fridge. Didn't sweat the eggplants and it came out fine (but did end up adding a dash of chicken broth during cooking). However, I used several small Japanese eggplants instead of a medium sized one. Added more garlic, sliced red onion, cubed summer squash (didn't have spinach), minced fresh parsley/oregano, crushed red pepper flakes (for some kick) and shrimp. Left out the butter. Served with squid ink spaghetti. Added another dash of olive oil and minced fresh herbs right before serving. Will definitely make again!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: May 26, 2008
I decided to use this recipe as part of a healthy diet, and loved it! Following the many reviewers' advice, I "sweat" the egg plant prior to cooking. Since I did it on a whim and didn't have everything on hand, I used some bad pre-minced garlic, onion salt and a dash of lemon pepper. I will probably try the real deal next time I make it for kicks, but these substitutions worked fine. Once the whole thing was plated, I added a dollop of low-fat sour cream, per another suggestion. Amazing! Next time I will probably just add the sour cream to the mixture during cooking to make it an ever-so-slightly creamy sauce. Great on whole wheat rotini. This would be great served on top of chicken, too! Great recipe!!!
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Cooking Level: Intermediate

Home Town: Kiowa, Colorado, USA
Living In: Boulder, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: May 2, 2008
My boyfriend and I LOVE spinach, so we used 6 cups. I did sweat the eggplant first for about 30 minutes. I added the garlic to the eggplant after the first 5 minutes of cooking to make sure it didn't burn. I used 2 tablespoons of lemon juice, and it was perfectly lemony but a little dry. So I added about 1/2 cup of pasta water. This dish is fantastic. We'll be making this very often!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Mar. 30, 2008
I first sweated the eggplant. I thought the amount of lemon was fine. I added an onion. I think I cooked the onion, garlic, eggplant on too high of a temperature because the onion and garlic began to burn. Will turn it down next time and cook a bit longer. Fantastic recipe!! I have also prepared the recipe without sweating the eggplant and the eggplant was too bitter and didn't do any justice to the meal. So... sweating the eggplant is important. Update: Now, after cooking this recipe many times.... I start cooking the eggplant and half way through it, I add the garlic and onion. This way the garlic and onion cook nicely without burning.
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Cooking Level: Beginning

Home Town: Calgary, Alberta, Canada
Living In: Karen, Nairobi, Kenya

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The reviewer gave this recipe 3 stars. This recipe averages a 4.24 star rating.
Reviewed: Mar. 21, 2008
This was OK. It wasn't bad, but pretty bland despite garlic, cheese and lemon juice. I give it 3 stars because I had expected more, as the ingredients were so wonderful and the recipe sounded so great... If you make pasta often, this is a good way to introduce some variety. I used mafalda instead of farfalle (it's similar, and I don't think it matters much anyway). I may make it again, but not any time soon.
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DM

Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Feb. 18, 2008
I really liked this recipe. I have never cooked eggplant in this way before and it is nice to have a quick and easy recipe option to use it. I am a recent (since last Thanksgiving) vegetarian and eggplant has become very popular in our house! I will be making this again.
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Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA
Living In: Monterey, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Jan. 31, 2008
Lovely, quick, easy dish. Just what I need on a week night when there's spinach to be used up in the fridge. The garlic did burn quite badly so I'd suggest more butter or throwing the eggplant in at the same time. I added a bit of sour cream to the mixture to make it creamier, without it it was a bit dry. What really makes the sauce though is the lemon, suits the eggplant and spinach so smoothly, it really rounds out the flavours and saves the dish from mediocracy. Added plenty of parm. Gobbled it up. Thanks.
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Cooking Level: Intermediate

Home Town: Pecs, Baranya, Hungary
Living In: Pamplona, Navarra, Spain

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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Jan. 22, 2008
A tasty dish -- something different. I used other reviewers advice to sweat the eggplant. Delicious!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Jan. 13, 2008
Very good! Definitely sweat the eggplant first. I added a bunch of sliced baby bella mushrooms and some onion, and served with whole grain penne - although I think I would have preferred bowties as suggested here. The lemon gave it a nice fresh flavor, and next time I will add a bit of sour cream as someone else suggested. Nice to have a tomato-free eggplant/pasta dish for a change!
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Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA
Living In: Holden, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Dec. 17, 2007
Super Tasty!! I followed the advice of others and sweated out the eggplant. Just diced it into 1" cubes, laid the pieces on paper towels salted them and laid more paper towels on top for about an hour. Then rinsed with cold water and patted dry. Worked out perfectly. The only other changes I made: We used whole wheat penne pasta and romano cheese (freshly grated). I also never measure when I cook. I don't know how much cheese I used, but I'd lable it 'plenty.' Delicious dish!! Thanks for sharing!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Dec. 2, 2007
This kick-butt recipe was a hit with my boyfriend. I did, however make some changes thus: (a) 2c dry pasta; (b) 350g frozen chopped spinach as no fresh; (c) added a small dollop of sour cream to the whole mixture just before serving, to help the spinach be more creamy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Oct. 18, 2007
really like this recipe. Made as is. Husband thought it was very good, but would have preferred it as a side. I liked as a meal. will make again. easy to double (used up eggplant from garden)
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Cooking Level: Expert

Home Town: Woodbury, New Jersey, USA
Living In: Groton, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Oct. 13, 2007
I LOVED this recipe, even though I don't care for eggplant. My husband also like it, though not as much, thus the four stars. Even the kids ate it!
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