Quick & Easy

Greek lamb, feta and eggplant pasta

Big pasta shells are perfect for soaking up the delicious, mustardy balsamic vinaigrette on this Greek lamb, feta and eggplant pasta.
1H 10M


Balsamic vinaigrette


1.Place eggplant in colander, sprinkle all over with salt. Stand 5 minutes; rinse under cold water, drain on paper towel.
2.Meanwhile, in a large non-stick frying pan, cook lamb in batches, for 3-4 minutes over medium heat, or until browned and cooked as desired. Stand 5 minutes; then cut into thick slices.
3.Heat oil in same pan; cook eggplant, in batches, for 2-3 minutes over medium heat, or until browned all over and tender.
4.Meanwhile, cook pasta in large saucepan of boiling, salted water, uncovered, according to packet instructions. Drain.
5.Meanwhile, to make balsamic vinaigrette: combine all ingredients in a screw-top jar; shake well.
6.Place pasta, lamb and eggplant in large bowl with remaining ingredients; drizzle with balsamic vinaigrette, toss gently to combine and serve.

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