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."
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eggplant, cut into 3/4 inch slices
olive oil, divided
1 (16 ounce) package
red bell pepper, chopped
carrots, peeled and diced
1 (14.5 ounce) can
diced tomatoes, undrained
dried dill weed
crushed red pepper flakes
salt and pepper to taste
grated Parmesan cheese
feta cheese, crumbled
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.
Very plain. I was very disappointed. I thought that the eggplant would come thru stronger, but even tho i used 2 eggplants, no one would have ever guessed that it was a main ingredient. The feta made it have a very good taste, but even with extra sauce it was dry. I might make this again because i have nuthing else to do with farfalle pasta, but it is unlikely. Thanks anyway for the recipe.
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.
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.
Really really good. I was really impressed with it and will make this one again.
My husband and I thought it was great! The kids weren't huge fans of the eggplant. I broiled it in the oven instead of grilling.
Very good! It was a little dry, but overall very nice.
I'm reviewing this recipe as I'm stuffing myself with the pasta dish - i'm about to burst. I used leftover grilled eggplant and zucchini and also leftover fusili pasta. I baked it covered for 15 minutes and uncovered for 5 minutes. The baked pasta was delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Eggplant and Feta Farfalle
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 121
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