Grilled Eggplant and Feta Farfalle

Grilled Eggplant and Feta Farfalle

18 Reviews 1 Pic
  • Prep

    35 m
  • Cook

    25 m
  • Ready In

    1 h
Alexis
Recipe by  Alexis

“The flavor of this dish is awesome. Its a great vegetarian dish that's very adaptable to taste. The grilling of the eggplant is optional.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

ADVERTISEMENT

Directions

  1. Preheat an outdoor grill for medium high heat, and lightly oil grate. Rub eggplant with olive oil, and sprinkle with salt and pepper. Grill until each side has golden brown grill marks and is fragrant. Let cool, then cut into cubes. Set aside.
  2. Preheat oven to 325 degrees F (165 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  3. Heat 1 tablespoon olive oil in a large pot over medium heat. Saute bell pepper, carrot, onion, and garlic until the onions are translucent. Stir in eggplant, and saute until it is tender. Add the diced tomatoes. Season with oregano, basil, marjoram, mint, dill, celery salt, crushed red pepper, cinnamon, salt and black pepper. Mix in Parmesan cheese. In a large bowl, combine pasta with vegetable mixture. Spoon into a 9x13 inch baking dish. Sprinkle top with feta cheese.
  4. Cover, and bake in preheated oven for 15 minutes. Remove cover and continue baking for 10 minutes.

Share It

Reviews (18)

Rate This Recipe
TrueBetty
8

TrueBetty

I used fusilli pasta, red bell pepper, green bell pepper, zucchini and a small eggplant. I grilled the eggplant (with oil, salt and pepper) until there were grill marks (but it was still not soggy). I added it to my veggies (which were sauteing). Then I added a 28oz can of diced tomatoes, most of the spices and the parmesan. I baked with with tons of crumbled feta... It was amazing! My tip for the eggplant is to cut it in big chunks so it's the highlight of the dish along with the feta.

LORAT
8

LORAT

Very very yummy. The cinnamon seemed like an odd ingredient to me until I tried it.. now I think it wouldn't have tasted as good without it.

TORBETTE
8

TORBETTE

My husband and I really liked this recipe. It was a little dry though. My daughters wouldn't touch it and they aren't always this picky.

More Reviews

Similar Recipes

Grilled Eggplant, Tomato and Goat Cheese
(108)

Grilled Eggplant, Tomato and Goat Cheese

Eggplant Tomato Bake
(75)

Eggplant Tomato Bake

Layered Eggplant Hamburger Casserole
(83)

Layered Eggplant Hamburger Casserole

Greek Pasta Salad with Roasted Vegetables and Feta
(73)

Greek Pasta Salad with Roasted Vegetables and Feta

Grilled Vegetables in Balsamic Tomato Sauce with Couscous
(44)

Grilled Vegetables in Balsamic Tomato Sauce with Couscous

Eggplant Stuffed with Lamb and Feta
(15)

Eggplant Stuffed with Lamb and Feta

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 382 cal
  • 19%
  • Fat
  • 13.4 g
  • 21%
  • Carbs
  • 52.8 g
  • 17%
  • Protein
  • 14.3 g
  • 29%
  • Cholesterol
  • 27 mg
  • 9%
  • Sodium
  • 544 mg
  • 22%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Greek Pasta Salad with Roasted Vegetables and Feta

>

next recipe:

Grilled Eggplant Rollups