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Spinach Spirals with Roasted Eggplant and Tomatoes

Serves: 6  |  Prep Time: 0:10 |  Total Time: 1:10


  • 1 medium eggplant (4 cups), cut into 3/4 inch pieces
  • 1 large onion, halved and cut into 1/2 inch wedges
  • 3 plum tomatoes, cut into chunks
  • 1 1/2 tsp Eden Sea Salt
  • 1/8 tsp freshly ground black pepper
  • 1/4 cup Eden Selected Extra Virgin Olive Oil
  • 1 package Eden Organic Spinach Spirals
  • 1/4 cup pitted halved kalamata olives
  • 1/2 cup finely grated organic parmesan cheese


Preheat oven to 450º. In a roasting pan, combine eggplant, onion, tomatoes, salt, pepper and olive oil. Toss to evenly coat. Roast 45 minutes until tender, tossing halfway through. Cook pasta according to directions. Reserve 1/2 cup pasta cooking water. Drain pasta and return to pot. Add roasted eggplant mixture, olives and parmesan cheese. Toss to coat, adding 1/4 to 1/2 cup reserved pasta water, if desired. Serve immediately.


Per Serving: 308 Calories, 10g Fat (30% calories from fat), 9g Protein, 45g Carbohydrate, 6g Fiber, 0mg Cholesterol, 501mg Sodium
© 2013 Eden Foods, Inc.