Eggplant and Zucchini Pasta With Feta and Dill Recipe (2024)

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Mike Irwin

Should the eggplant be peeled before frying or roasting?


Sounds like a tasty recipe but I HATE frying so I plan to roast the veggies with minimal oil! 425 for about 20 - 30 minutes ought to be perfect.


Heresy to some no doubt, but I will be making this sans the pasta, will serve it with excellent bread and a salad on the side. Think about it, is the addition of pasta really necessary? On its own it sounds delicious and filling.


This seems more sauteed than fried (the word fry seems to have 4 letters for many folks).Agree it needs garlic (doesn't everything?). Also feel it benefits by a little onion and sweet pepper and mushrooms.Mike: having cooked eggplant w/ and w/o skin, I think this type of dish is better w/ peeled eggplant. Salt it, let it rest an hour or so, rinse and squeeze it or pat it w/ paper towel and it's less likely to be bitter and will not drink up as much oil.


ANY vegetable sauteed in olive oil and tossed with pasta and plenty of your choice of cheese is delicious. My go-to is 2 pounds of zucchini, 1 pound of pasta, 1 cup of grated parmesan. My wife likes to roast a cauliflower (in florets) with whole garlic cloves and black olives plus olive oil (a Libyan dish, we think) before tossing with pasta.We like eggplant skin and all, but if it's even a little bit old, then salt it and let it sit for a few minutes to draw out the bitterness.

John Neill

I like the sound of this unusual mix of vegetables- but whilst I’ll not be able to resist a little garlic, as well I’ll be either adding some heat along the way (dried /fresh chilli..either! ..selection unimportant) or some very lightly crushed pink peppercorns... & will indeed be heavy-handed with the marvellous dill! What’s not to like with this one? Thanks Kay Chun!


I've been making variations on this dish since 1980, but with rosemary rather than dill. Completely different flavor profile: eggplant is OK with just about any herb but EXALTED with rosemary.

Lisa Conn

Rather than salting and draining, I microwave then blot slices or cubes of eggplant for 2-3 minutes. Miraculously, the eggplant doesn't absorb excessive oil after doing this!


Super yum. Threw in a handful of pitted kalamata olives for an extra salty bite. Don't skip the dill, it's crucial. Husband appreciated a lemon wedge for some added brightness.

M/R Cooper

Easy and quite tasty. Roasted cubed zucchini and eggplant. Used French sheep and goat milk feta which melted easily. Used paparadelle but short tube pasta would be good too. Cut recipe by half.


Fiona recommend pecorino, I agree.


In the photo neither the eggplant nor zucchini look peeled.


This was delicious! So glad there are leftovers - LOTS of leftovers. Next time I make this I'll use ½ pound of pasta as I like more veggies than noodles. That would be the only thing I'd change. Use your biggest skillet so vegetables brown a little rather than get soft and mushy as they cook. This gives the dish a nice texture and it looks beautiful in the pasta bowl before plating. As written this recipe would definitely serve six dinner size portions - for big appetites.


Using ideas from other readers, cut zucchini and eggplant into small pieces and roasted them in oven for 15 to 20 minutes on separate trays. Combined them after cooking. Added crushed red pepper, 1 Tb lemon juice and salt and pepper. Let sit to give flavors a chance to meld. Cooked 12 ounces of pasta al dente, removed 1-1/2 pasta water. Put pasta to colander. Added cut up feta, half the pasta water to empty pot, and stirred until it formed a sauce. Added pasta and vegetables. Excellent!!


This was good but didn't make it on my A list. The feta sauce wasn't as flavorful or complex as I'd hoped. In fact the whole dish seemed to lack something. It felt like a few more ingredients were needed. Also I didn't like the dill in it (personal preference) - if I make this again I may throw in a few more ingredients and a different herb, or more than one herb, for seasoning.

MA Bot

All things I love—pasta, feta, eggplant, zucchini and fresh dill. Nope. This was tasteless and boring. We tried adding some garlic, then some onion, then some pepper flakes and olives. Still not great, but at least it was then palatable.


5 stars for versatility - I am looking forward to trying out suggestions from other commenters. Like others, I roasted my veggies in the oven using maybe 2T of oil to save on calories. I had a half of a medium eggplant, 1 medium yellow squash and added 10oz. grape tomatoes. Cooked 8 oz. of chickpea rotini. I did add a dollop of ricotta but only because it just looked like there was not going to be enough sauce, but feta is the correct cheese here. Will use more feta next time.


I know that pasta water refers to water left from cooking regular wheat pasta, because starches in the water impart silky qualities to sauces made using it, but I simply added water from my gluten free chickpea pasta and the sauce turned out fine. We felt that fresh dill went really well with the flavors of the sauce. Overall, a great dish that can be adapted in many different ways. We do eat meat but didn't miss the meat in the dish at all; it was very satisfying as it was. Thank you!

Carol K.

Excellent! This is very easy and quite adaptable. Like some, I added mushrooms and a bit of garlic. The quality of the sauce you get will be dependent on how much character the feta has that you use. I used a goats milk feta with wonderful results. Also, sautéing the eggplant works quite well, just have faith that as you slowly cook it in the olive oil it will soften and brown without becoming saturated with oil. Great recipe.


Double the amount of veggies. They break can never have enough!


Goes great with canned tuna mixed in at the end. Perfect with the Mediterranean flavors.


feta is the wrong choice for this dish After Feta refuse to become a sauce I added goat cheese and saved the dish. Needs a good amount of black pepper. Won't make again


This recipe is greatly improved by adding 6 ounces of ricotta to the hot pasta, along with some of the hot pasta water, and then adding the zucchini and eggplant. I also cooked my eggplant in oil for 8-10 minutes and then put the eggplant on a rimmed sheet pan in a 375 degree oven while the zucchini is then cooked in the same pan used for the eggplant. The extra roasting in the oven continues to soften the eggplant and deepen its flavor. Add hot pepper flakes, too!


half peeled eggplant and cut in half moons and salted on cooling rack for 30 minutes before tossing with olive oil and salt. roasted the eggplant and zucchini/squash in the oven for 25-30 minutes at 425. sauté onion and added garlic with red pepper flakes and seasoned with salt and pepper. I added lemon peel and then the juice before adding some of the reserved pasta cookingI water. I drained the pasta over a measuring cup. added the feta and made a sauce before adding the pasta and veggies

Claudia 5/23

1 inch = 2,5 cm


Just made this, substituted basil for the dill (added a little bit of dill), tastes great! The feta clumped up quite a bit; did I not add enough pasta water back?


Not a keeper. Didn’t have lemon. That might have helped.


Made this last night, and grateful for the suggestions that contributed to its success. Lemon gave a tremendous flavor perk, along with garlic and onion. Roasting vegetables after salting and patting dry eggplant was winning strategy. Used less pasta, cooking liquid and only 6 oz feta. Fresh herb was flat leaf parsley I had on hand. Terrific meal.


This was good and easy. I made the veg as instructed but instead of pasta, stirred the feta into grits. It was delightful


Followed the recipe as directed except I used whole wheat penne and was pleasantly surprised by how it turned out. The flavor is not overwhelmingly strong but I enjoyed it.

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Eggplant and Zucchini Pasta With Feta and Dill Recipe (2024)
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