Pasta with grilled eggplant and feta

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