Pixicook
HomeRecipesMediterraneanMediterranean Eggplant-Zucchini Pasta with Feta & Dill
recipe image

Mediterranean Eggplant-Zucchini Pasta with Feta & Dill

clock-icon40 minutes
author-image
Author
Pixicook editorial team

A delightful Mediterranean-inspired pasta dish featuring eggplant, zucchini, feta cheese, and dill.

Ingredients for Mediterranean Eggplant-Zucchini Pasta with Feta & Dill

units in
USchevron
serves
4 peoplechevron

Extra Virgin Olive Oil, divided

tablespoons

Eggplant, cut into 1-inch cubes

0 lb

Kosher Salt

to taste

Black Pepper

to taste

Green Zucchini Or Yellow Squash, halved lengthwise and sliced into 1/4-inch-thick half-moons

0 lb

Short Pasta

0 lb

Dill, chopped

cups

How to Make Mediterranean Eggplant-Zucchini Pasta with Feta & Dill

1. Cube and Season Eggplant

In a large nonstick skillet, heat 3 tablespoons olive oil over medium heat. Add cubed eggplant, season with salt and pepper, and cook, stirring occasionally, until golden and tender, about 10 minutes. Transfer to a separate bowl.

2. Sauté Zucchini

In the same skillet, add 2 tablespoons olive oil, followed by the sliced zucchini. Season with salt and pepper. Cook, stirring occasionally, for about 5 minutes until tender but still holding shape.

3. Boil Pasta

While vegetables are cooking, boil the pasta in a large pot of salted water until al dente. Before draining, reserve 1.5 cups of the cooking water.

4. Create Sauce

Drain the pasta and return it to the pot over medium heat. Add reserved pasta water, remaining 1 tablespoon oil, and 1 cup of the crumbled feta. Cook, stirring, until the feta melts into a creamy sauce, approximately 2 minutes.

5. Combine and Season

Stir in the sautéed zucchini, cooked eggplant, and chopped dill into the pasta. Season with salt and pepper to taste.

6. Garnish and Serve

Divide the pasta among bowls and top each with the remaining feta cheese.

Variations

Flavor

The flavor profile can be easily adjusted with the addition of different seasonings or sauces. Variants

Roasting Vegetables

. Instead of sautéing, try roasting the eggplant and zucchini to concentrate their flavors and add a caramelized note. A drizzle of balsamic glaze after roasting can also introduce a sweet and tart element.

Sautéed Vegetables

Eggplant and zucchini are sautéed until tender, which is a technique that can be applied to a wide variety of vegetables. Variants

Protein

While this dish is vegetarian, adding protein can create a more filling meal. Variants

Protein

. To add more protein, consider tossing in some grilled chicken, shrimp, or crispy chickpeas. This will transform the dish into a heartier meal.

Pitfalls and tips

Use Quality Ingredients

Choose high-quality olive oil, fresh and firm vegetables, artisanal pasta, and rich-flavored feta cheese for the best results.

Cook Pasta Al Dente

Ensure the pasta is cooked through but still has a bite to it to prevent mushiness when mixed with vegetables.

Properly Prep Your Veggies

Salt the diced eggplant and let it sit to draw out bitterness, then pat it dry before cooking.

Achieve Perfect Texture

Aim for a golden-brown sear on the eggplant and tender but firm zucchini.

Reserve Pasta Water

Save a cup of pasta water to create a silky sauce that helps bind the vegetables to the pasta.

Comments (0)

Add your comment...

Explore More Mediterranean recipes

Explore More Collections

Caramelized Skillet Shrimp with Optional Citrus or Chipotle Glaze

Quick Easy Shrimp Saute

Broccoli Cheddar Delight Soup

Vegetarian Winter

Cucumber Salad with Garlic ginger and soy

Easy Salad

One-Pot Orzo with Snap Peas, Asparagus, and Basil

Easter Brunch