Feta & eggplant fettuccine

This tasty vegetarian pasta is a scrumptious treat for meat-free Monday.

Recipe «Feta & eggplant fettuccine» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 22 minutes. To make this dish at home by prescription from the author Gomer would need: 1 250g pkt dried egg noodle fettuccine, 1 large eggplant, 80ml olive oil, 125ml Massel vegetable liquid stock, 1/3 cup chopped fresh continental parsley , 1 tsp olive oil, extra, 1 200g pkt Australian feta, crumbled, Freshly ground black pepper , Continental parsley leaves, extra, to serve.

Ingredients:

• 1 250g pkt dried egg noodle fettuccine 
• 1 large eggplant 
• 80ml olive oil 
• 125ml Massel vegetable liquid stock 
• 1/3 cup chopped fresh continental parsley 
• 1 tsp olive oil, extra 
• 1 200g pkt Australian feta, crumbled 
• Freshly ground black pepper 
• Continental parsley leaves, extra, to serve 

Instructions

1. Cook the fettuccine in a large saucepan of salted boiling water following packet directions, or until al dente. Drain and return to the pan.
2. Meanwhile, cut eggplant crossways into 2cm-thick slices then cut each slice into quarters. Heat oil in a large non-stick frying pan over medium-high heat. Add eggplant and cook, turning often, for 1-2 minutes or until it softens slightly. Add the stock and cook, turning the eggplant often, for 15-20 minutes or until the liquid evaporates and the eggplant is golden brown. Add the parsley and extra oil. Stir well to combine.
3. Divide the pasta among serving bowls. Top with the eggplant and feta, and season with pepper. Serve sprinkled with extra parsley leaves.