Eggplant and Zucchini Pasta with Feta and Dill
This dish combines roasted eggplant and zucchini with pasta, fresh dill, and tangy feta cheese. The vegetables are caramelized for depth, while lemon and herbs brighten the flavors. It’s light yet satisfying, perfect for summer or any Mediterranean-inspired dinner.
⏱ Time
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Ingredients
300 g (10 oz) short pasta (penne, rigatoni, or fusilli)
1 medium eggplant, cut into 1-inch cubes
2 medium zucchini, sliced into half-moons
3 tbsp olive oil
1 medium red onion, thinly sliced
3 cloves garlic, minced
Zest & juice of 1 lemon
½ tsp dried oregano
½ tsp dried thyme
½ cup crumbled feta cheese
2 tbsp fresh dill, chopped
2 tbsp fresh parsley, chopped (optional)
Salt & black pepper, to taste
Optional garnish: toasted pine nuts or walnuts
Instructions
1. Roast the vegetables
Preheat oven to 220°C (425°F).
Toss eggplant and zucchini with 2 tbsp olive oil, salt, pepper, oregano, and thyme.
Spread on a baking sheet and roast for 20–25 minutes, flipping halfway, until golden and tender.
2. Cook the pasta
Meanwhile, bring a large pot of salted water to a boil.
Cook pasta until al dente, reserving ½ cup of the pasta cooking water before draining.
3. Prepare the base
In a large skillet, heat 1 tbsp olive oil over medium heat.
Sauté onion for 3–4 minutes until softened.
Add garlic and cook 1 minute until fragrant.
4. Combine pasta & vegetables
Add roasted eggplant and zucchini to the skillet with the onion and garlic.
Stir in the cooked pasta, lemon zest, and juice.
Add a splash of reserved pasta water to create a light sauce.
5. Finish with feta & herbs
Remove from heat and fold in crumbled feta, dill, and parsley.
Adjust seasoning with more salt, pepper, or lemon juice as needed.
6. Serve
Garnish with extra feta and toasted pine nuts if desired. Serve warm.
Notes & Tips
Extra creaminess: Add 2 tbsp Greek yogurt or ricotta when tossing with pasta.
Make it heartier: Add chickpeas or grilled chicken.
Flavor boost: Mix a spoonful of sun-dried tomatoes or olives with the roasted vegetables.
Avoid soggy eggplant: Salt cubed eggplant for 15 minutes before roasting, then pat dry.
❓ Frequently asked questions FAQs
Q: Can I make this gluten-free?
Yes — use gluten-free pasta.
Q: Can I use dried dill instead of fresh?
Yes, but use only 1 tsp, as dried dill is stronger in flavor.
Q: How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Add a splash of olive oil or broth when reheating.
Nutritional Information
Calories: 370
Protein: 12 g
Fat: 15 g
Carbohydrates: 48 g
Fiber: 6 g
Sugar: 7 g
Sodium: 460 mg