Viral pasta with feta, cherry tomatoes & eggplant

300 g penne 200 g feta cheese 350 g cherry tomatoes 1 small eggplant, diced 1 garlic clove 2 tbsp olive oil 1 tsp oregano Salt freshly ground pepper 1 tbsp fresh basil leaves (for serving) Zest of ½ lemon

Preheat oven to 220°C (fan).

In a baking tray, add cherry tomatoes and diced eggplant. Add garlic, oregano, salt, pepper, and olive oil. Mix well.

Place the whole block of feta in the center and drizzle with more olive oil.

Bake for 20 minutes.

Meanwhile, boil the penne in salted water according to package instructions. Save ½ cup of pasta water before draining.

After baking, mash the feta and vegetables with a fork to create a creamy sauce. Add pasta water if needed.

Add the drained penne to the tray and mix well.

Serve immediately with fresh basil and lemon zest.

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Viral pasta with feta, cherry tomatoes & eggplant

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