Pasta with Grilled Eggplant and Feta
This dish combines smoky grilled eggplant with al dente pasta, tangy feta cheese, and fresh herbs. It’s simple, flavorful, and perfect for a light yet satisfying meal.
⏱ Time
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Ingredients
300 g (10 oz) pasta (penne, rigatoni, or spaghetti)
2 medium eggplants, cut into 1-inch cubes or slices
3 tbsp olive oil (for grilling & pasta)
2 garlic cloves, minced
1 can (400 g) crushed tomatoes (or 2 cups fresh diced tomatoes)
1/2 tsp dried oregano
1/2 tsp dried basil (or fresh leaves)
1/4 tsp chili flakes (optional)
1/2 cup crumbled feta cheese
2 tbsp fresh parsley or basil, chopped
Salt & black pepper, to taste
Instructions
1. Cook pasta:
Boil salted water, cook pasta until al dente. Reserve 1/2 cup pasta water, then drain.
2. Grill eggplant:
Toss eggplant cubes with 2 tbsp olive oil, salt, and pepper.
Grill on a grill pan or bake at 200°C (400°F) for 15 minutes until golden and tender.
3. Make sauce:
Heat 1 tbsp olive oil in a pan. Sauté garlic until fragrant.
Add crushed tomatoes, oregano, basil, chili flakes, salt, and pepper. Simmer 10 minutes.
4. Combine:
Add pasta and grilled eggplant to the sauce. Toss well. If too thick, add a splash of pasta water.
5. Finish:
Sprinkle with crumbled feta and fresh parsley/basil.
Serve warm with extra olive oil drizzle.
Notes & Tips
For protein: add chickpeas or grilled chicken.
For creaminess: stir in 2 tbsp Greek yogurt or ricotta before serving.
Eggplant slices can also be grilled directly on a BBQ for more smoky flavor.
❓ frequently asked questions FAQ
Q: Can I make this gluten-free?
Yes — use gluten-free pasta.
Q: Can I store leftovers?
Yes — keeps 2–3 days in the fridge. Add a splash of water when reheating.
Nutritional information
Calories: 370 kcal
Protein: 12g
Carbs: 55g
Fat: 12g
Fiber: 8g