Barbecued aubergine and feta farfalle

    Barbecued aubergine and feta farfalle

    (18)
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    1hr


    18 people made this

    About this recipe: The flavour of this satisfying vegetarian dish is amazing, perfect for a dinner party. The barbecuing of the aubergine is optional; you could also roast it in the oven for a similar effect.

    Ingredients
    Serves: 8 

    • 1 aubergine, cut into 1cm slices
    • 3 tablespoons olive oil, divided
    • 1 (500g) packet farfalle pasta
    • 1 red pepper, chopped
    • 2 carrots, peeled and diced
    • 2 onions, chopped
    • 6 cloves garlic, chopped
    • 1 (400g) tin chopped tomatoes
    • 3/4 teaspoon dried oregano
    • 1/4 teaspoon dried basil
    • 1 teaspoon dried marjoram
    • 1/8 teaspoon dried mint
    • 1 pinch dried dill
    • 1/2 teaspoon celery salt
    • 1/8 teaspoon crushed red chillies
    • 1 pinch ground cinnamon
    • salt and pepper to taste
    • 4 tablespoons grated Parmesan cheese
    • 250g feta cheese, crumbled

    Method
    Prep:35min  ›  Cook:25min  ›  Ready in:1hr 

    1. Preheat an outdoor barbecue for medium high heat and lightly oil grate. Rub aubergine with olive oil and sprinkle with salt and pepper. Barbecue until each side has golden brown barbecue marks and is fragrant. Let cool, then cut into cubes. Set aside.
    2. Preheat oven to 170 C / Gas 3. 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 pepper, carrot, onion and garlic until the onions are translucent. Stir in aubergine and saute until it is tender. Add the tinned tomatoes. Season with oregano, basil, marjoram, mint, dill, celery salt, crushed red chillies, cinnamon, salt and black pepper. Mix in Parmesan cheese. In a large bowl, combine pasta with vegetable mixture. Spoon into a 20x30cm baking dish. Sprinkle top with crumbled feta cheese.
    4. Cover, and bake in preheated oven for 15 minutes. Remove cover and continue baking for 10 minutes.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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    Reviews & ratings
    Average global rating:
    (18)

    Reviews in English (18)

    by
    8

    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 US | Canada)

    by
    8

    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 US | Canada)

    by
    8

    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 US | Canada)

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