Pasta with grilled aubergine, feta and lemon (Serves 3-4)

May 4, 2018




  • 200g x Spaghetti (I use Garofalo Pasta),

  • 1 x Large sliced aubergine,

  • 1 X Lemon zest,

  • 50g x Feta cheese, 

  • 1 x Handful of parsley,

  • 1 x Garlic cloves  (Crushed),

  • 1 x tbsp. of olive oil,

  • Salt & Pepper to taste. 



  1. Heat a griddle pan,  add the sliced aubergine and cook for around 5 to 10 minutes on each side until soft,

  2. Meanwhile add a pot of salted water on a high heat and bring to the boil,

  3. When the aubergines are ready, place into a bowl and add seasoning, parsley, garlic, oil and mix well,

  4. Add the spaghetti to the boiling water and cook according to packet instructions.  I would normally cook for a minute less for that ‘al-dente’ bite,

  5. Drain the pasta, and place back into the pot,

  6. Stir through the lemon zest and crumbled feta into the spaghetti,

  7. In a clean serving plate add a layer of aubergine and then the spaghetti onto,

  8. Add some parmesan, chilli oil to finish off if you fancy.

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