BBQ Eggplant and Feta Pasta

    1 hour

    The flavour of this dish is awesome - it's a great vegetarian dish. Barbecuing eggplant is optional but it adds that extra taste.

    18 people made this

    Serves: 8 

    • 1 eggplant, cut into 2cm slices
    • 3 tablespoons olive oil, divided
    • 500g bowtie pasta
    • 1 red capsicum, diced
    • 2 carrots, peeled and diced
    • 2 onions, diced
    • 6 cloves garlic, diced
    • 1 (400g) tin diced tomatoes, undrained
    • 3/4 teaspoon dried oregano
    • 1/4 teaspoon dried basil
    • 1 teaspoon dried marjoram
    • 1 pinch dried mint
    • 1 pinch dried dill
    • 1/2 teaspoon celery salt
    • 1 pinch chilli flakes
    • 1 pinch ground cinnamon
    • 1 pinch salt and pepper, to taste
    • 1/4 cup grated parmesan cheese
    • 250g feta cheese, crumbled

    Preparation:35min  ›  Cook:25min  ›  Ready in:1hour 

    1. Preheat a BBQ for medium high heat and lightly oil grate. Rub eggplant with olive oil then sprinkle with salt and pepper. BBQ until each side has golden brown grill marks and is fragrant. Let cool then cut into cubes. Set aside.
    2. Preheat oven to 165 degrees C.
    3. Bring a large saucepan of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    4. Heat 1 tablespoon olive oil in a large saucepan over medium heat. Saute capsicum, carrot, onion and garlic until the onions are translucent.
    5. Stir in eggplant and saute until it is tender. Add the diced tomatoes. Season with oregano, basil, marjoram, mint, dill, celery salt, chilli flakes, cinnamon, salt and black pepper. Mix in parmesan cheese.
    6. In a large bowl combine pasta with vegetable mixture. Spoon into a 20x30cm baking dish. Sprinkle top with feta cheese.
    7. Cover and bake in preheated oven for 15 minutes. Remove cover and continue baking for 10 minutes.

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    Reviews in English (18)


    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.  -  31 Jul 2007  (Review from Allrecipes USA and Canada)


    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.  -  15 Aug 2002  (Review from Allrecipes USA and Canada)


    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.  -  26 Jul 2002  (Review from Allrecipes USA and Canada)