This 20-minute Tagliatelle with Eggplants and Feta Cheese brings Mediterranean magic straight to your dinner table.
The silky pasta ribbons combine perfectly with tender eggplant chunks and tangy feta crumbles, creating a vegetarian masterpiece that’s both comforting and sophisticated.
Inspired by Greek cuisine, this simple yet elegant dish proves that sometimes the most basic ingredients create the most remarkable flavors.
The contrast between the warm pasta and the cool, creamy feta makes every bite a delightful experience.
Ingredients for Mediterranean Pasta Delight
- Eggplants: 2 medium-sized (250g/9 oz), choose firm ones with glossy skin
- Red Onion: 1/2 piece, finely chopped for aromatic base
- Tomatoes: 3 ripe ones, small cubes for perfect sauce consistency
- Olive Oil: 5 tablespoons of extra virgin, plus extra for drizzling
- Tomato Paste: 1 teaspoon for rich color and depth
- Garlic: 1 whole clove for subtle flavor infusion
- Fresh Herbs: 2 tablespoons basil or mint, chopped
- Feta Cheese: 150-200g, crumbled for creamy texture
- Seasonings: Pinch of sugar, salt, and fresh pepper
- Tagliatelle: 250g of fresh or dried pasta ribbons
Step-by-Step Cooking Guide
- Prepare Eggplants: Heat oven to 250C, cube eggplants, drizzle with oil, and roast for 15 minutes until golden
- Start the Sauce: Sauté onions and garlic in olive oil for 3 minutes until softened and fragrant
- Build Flavors: Add sugar to caramelize onions, then stir in tomato paste for richness
- Create the Base: Add chopped tomatoes, cook covered for 5-6 minutes until saucy
- Combine Components: Remove garlic, mix in roasted eggplants and herbs, season well
- Cook Pasta: Prepare tagliatelle according to package directions
- Final Assembly: Transfer pasta directly to sauce, add crumbled feta, and toss gently
- Serve: Plate with a drizzle of olive oil and extra feta on top
Cooking Techniques
This recipe combines two classic cooking methods – roasting and sautéing – to create deep, rich flavors. Roasting the eggplant at high heat (250°C) helps develop a lovely caramelized exterior while keeping the inside tender.
When sautéing the onions, that tiny pinch of sugar helps them brown beautifully – it’s a small trick that makes a big difference in the final taste!
Variations & Substitutions
While this Greek-inspired dish is perfect as is, you can easily adapt it to what you have on hand! Try these simple swaps:
- Any pasta shape works great – penne or fusilli hold the sauce just as well as tagliatelle
- Switch feta for ricotta salata or mild goat cheese
- Add bell peppers along with the eggplant for extra color and flavor
- Use dried herbs if fresh aren’t available (use 1/3 the amount)
- Cherry tomatoes can replace regular tomatoes – just use about 2 cups worth
Serving Suggestions
This hearty pasta dish shines as a main course! Serve it with:
- A simple green salad dressed with lemon and olive oil
- Warm, crusty bread to soak up the tasty sauce
- A glass of crisp white wine like Assyrtiko or Pinot Grigio
- Extra feta and fresh herbs sprinkled on top For a complete Greek-style meal, add some olives and cucumber slices on the side.
Storage Tips
This pasta tastes amazing fresh off the stove, but you can save leftovers too! Store them in an airtight container in the fridge for up to 3 days.
When reheating, add a splash of water or olive oil and warm slowly over low heat. The feta might melt a bit more, but it’ll still taste wonderful. Just hold off on adding fresh herbs until you’re ready to serve.
Tagliatelle with Eggplants and Feta Cheese
Equipment
- Baking tray
- Large saucepan
Ingredients
- 2 medium sized eggplants (250g/9 ounces) elongated, oval-shaped
- 1/2 red onion chopped
- 3 ripe tomatoes chopped in small cubes
- 5 tbsps extra virgin olive oil
- 1 tsp tomato paste
- 1 clove garlic whole
- 2 tbsps fresh basil or mint chopped
- 150-200 g feta cheese crumbled (6-7 ounces)
- 1 pinch sugar
- salt and freshly ground pepper
- 250 g tagliatelle (9 ounces)
Instructions
- Preheat the oven at 250C. Chop the eggplants into cubes and place on a baking tray. Drizzle with some olive oil and bake for 15 minutes.
- In the meantime, roughly chop the onions and the tomatoes. Place a large saucepan at medium-high heat, add 5 tbsps of olive oil and sauté the onions and the garlic, for 3 minutes, until soft. As soon as the onions are lightly colored, add 1 tsp of sugar and caramelize. Add the tomato paste and stir well. Turn the heat up and add the chopped tomatoes; cook for 5-6 minutes, with the lid on. At the end, remove the whole clove of garlic, add the baked eggplants and the herbs and season well with salt and pepper.
- In the meantime, boil the pasta, according to package instructions. Without draining the pasta, remove the pasta from the water, using a large fork and add them into the tomato sauce. Sprinkle the crumbled feta cheese and stir well. Serve on a big platter, drizzle with some extra virgin olive oil and top with some crumbled feta.