Grilled Eggplant and Feta Farfalle Recipe - Allrecipes.com
Grilled Eggplant and Feta Farfalle Recipe
  • READY IN 1 hr

Grilled Eggplant and Feta Farfalle

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings

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.
Kitchen-Friendly View
  • PREP 35 mins
  • COOK 25 mins
  • READY IN 1 hr
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Reviews More Reviews

Most Helpful Positive Review
Jul 31, 2007

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.

 
Most Helpful Critical Review
Jul 18, 2005

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.

 
Jun 15, 2003

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.

 
Feb 07, 2003

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.

 
Mar 13, 2003

Really really good. I was really impressed with it and will make this one again.

 
Dec 22, 2006

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.

 
Sep 22, 2010

Very good! It was a little dry, but overall very nice.

 
Feb 05, 2009

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!

 

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Nutrition

  • Calories
  • 382 kcal
  • 19%
  • Carbohydrates
  • 52.8 g
  • 17%
  • Cholesterol
  • 27 mg
  • 9%
  • Fat
  • 13.4 g
  • 21%
  • Fiber
  • 5.7 g
  • 23%
  • Protein
  • 14.3 g
  • 29%
  • Sodium
  • 544 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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