Feta eggplant pasta [Bulkbites.com]

• Servings: 4
• Time: 25 minutes

Pesto is a great ingredient to get some flavor on your plate. It is often based on olive oil (good fat) and you only need a little for loads of taste (I often use it to cook instead of olive oil). If you like eggplant like I do, you will definitely like this recipe!

Nutrition

• calories: 566
• protein: 33
• carbs: 74
• fat: 14
• saturated fat: 4.36
• polyunsaturated fat: 0.67
• monounsaturated fat: 3.68
• cholesterol: 58
• sodium: 1369
• potassium: 396
• dietary fiber: 4.11
• sugars: 5.96
• vitamin a: 33
• vitamin c: 3
• calcium: 142
• iron: 0
• magnesium: 0
• complex carbs: 63.93
• other fats: 5.29

Ingredients

• 4 unit Whole Wheat Pasta
• 1 100g Cheese, feta
• 4 100g Chicken breast, oven-roasted, fat-free, sliced
• 1 eggplant, unpeeled Eggplant, raw
• 0.2 unit Pesto, red or green
• 1 tablespoon Oil, olive, salad or cooking

Instructions

• Heat up a pan and add the pesto with the diced chicken, cook until done
• Boil the pasta in the meanwhile
• Dice the eggplant and grill it with some olive oil
• Crumble the feta and mix with the eggplant, pasta and chicken
• Add some salt and pepper to taste