Eggplant pasta with lemon and cheese

This year I'm all about easy homemade food and every now and then I'll be sharing recipes for new staples, starting with this cheesy eggplant pasta (with greens!) that comes from my friend Mel.

One night last year, I went round to Melly's new place for a midweek dinner. She made this cheesy eggplant pasta and opened a bottle of prossecco. It was a simple meal that felt comforting and special. We talked about big things that night and while I'd arrived feeling sad and stuck, I left feeling properly cared for.

Eggplant pasta with lemon, spinach and cheese

You will need:

250g of bow-tie pasta (around half a box)
One medium sized eggplant, peeled and cubed
1/4 cup of olive oil
4 garlic cloves, finely chopped (a garlic crusher is your friend here)
15g of butter (or one generous slice)
Two big handfuls of baby spinach, washed and dried
Half a lemon, juiced
1 cup of parmesan cheese, grated
Salt and pepper

Here's how:

Heat the olive oil and the butter in a large frypan over medium heat. Add the garlic and cook until soft and fragrant, stirring occasionally. Mix in the eggplant, stirring every five minutes until it's dark and tender.

While you're waiting, cook and drain your pasta.

Add the spinach to the eggplant and season with salt and pepper. Cook until the spinach is wilted, about three minutes. Mix through the pasta, lemon juice and half of the parmesan cheese.

Serve with parmesan cheese, cracked pepper and chilled white wine :)