Mediterranean Eggplant and zucchini pasta with feta and dill
This dish combines tender roasted eggplant and zucchini with al dente pasta, tossed in a garlicky olive oil sauce and topped with crumbled feta and fresh dill. It’s fresh, satisfying, and perfect for a healthy Mediterranean meal that feels both comforting and vibrant.
⏱ Time
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Ingredients
For the roasted vegetables:
1 medium eggplant, diced into 1-inch cubes
1 medium zucchini, sliced into half-moons
2 tbsp olive oil
1 tsp dried oregano
½ tsp salt
¼ tsp black pepper
For the pasta:
200 g (7 oz) pasta (penne, fusilli, or rigatoni work best)
2 tbsp olive oil
3 cloves garlic, minced
½ tsp red pepper flakes (optional)
Zest and juice of ½ lemon
⅓ cup crumbled feta cheese
2 tbsp fresh dill, chopped
2 tbsp fresh parsley, chopped (optional)
Salt and pepper to taste
Instructions
1. Roast the veggies
Preheat oven to 400°F (200°C).
Toss the diced eggplant and zucchini with olive oil, oregano, salt, and pepper.
Spread on a baking sheet in a single layer and roast for 20–25 minutes, stirring halfway, until golden and tender.
2. Cook the pasta
While the vegetables roast, cook pasta in salted boiling water according to package instructions.
Reserve ½ cup of pasta water, then drain.
3. Make the sauce
In a large skillet, heat olive oil over medium heat.
Add garlic (and red pepper flakes, if using) and sauté for 30 seconds until fragrant.
Add roasted vegetables and toss to coat.
4. Combine everything
Add cooked pasta to the skillet, then pour in a splash of reserved pasta water.
Add lemon zest and juice, and toss everything well over low heat for 1–2 minutes until lightly creamy.
5. Finish and serve
Turn off heat, then stir in crumbled feta, fresh dill, and parsley.
Taste and adjust with salt, pepper, or more lemon juice.
Serve warm with extra feta and a drizzle of olive oil on top.
Notes & Tips
Add protein: Top with grilled chicken, chickpeas, or shrimp for a heartier meal.
Make it creamy: Stir in 2 tbsp Greek yogurt or a splash of cream before adding the feta.
Vegan option: Replace feta with vegan feta or add toasted pine nuts for richness.
Extra flavor: Add sun-dried tomatoes or roasted red peppers for a tangy boost.
❓ Frequently asked questions FAQ
Q: Can I make this ahead of time?
A: Yes! Store in an airtight container for up to 3 days. Reheat gently with a splash of water or olive oil.
Q: Can I use another cheese instead of feta?
A: Yes, goat cheese, ricotta salata, or even parmesan work beautifully.
Q: Can I skip roasting and sauté instead?
A: Definitely — sauté the eggplant and zucchini in olive oil until golden, about 10–12 minutes total.
Nutritional Information
Calories: 430 kcal
Protein: 13 g
Fat: 18 g
Carbs: 52 g
Fiber: 7 g