Eggplant and Zucchini Pasta With Feta and Dill

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.

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.

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.

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.

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!!

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.

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.