Grilled Eggplant and Feta Farfalle

Grilled Eggplant and Feta Farfalle

Alexis 0

"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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1 h servings 382 cals
Serving size has been adjusted!

Original recipe yields 8 servings



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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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.


  1. 18 Ratings

Most helpful positive review

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 sog...

Most helpful critical review

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...

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 sog...

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...

We loved this! Try not to bake the dish as long as it calls for.

First time using eggplant and I really enjoyed it! Great flavor (even without the mint, which I didn't have)...but not saucy enough. I will add some tomato sauce next time...probably about 3/4 c...