Easy Aubergine, Lemon and Feta Spaghetti

I love pasta. I could eat it every day. Plain, drizzled with olive oil and topped with chilli flakes and cheese, drenched in tomato sauce, smothered in pesto….I love it all!

This recipe combines roasted aubergine (one of my favourite snacks) with spaghetti, and the result is a tasty and filling dish, that is hearty but not too heavy, spicy and tangy, but not overpowering. In short, it’s a plate of pure deliciousness, that you can whip up in just over 30 minutes. It’s perfect for meal prep if you want to plan ahead, and it tastes even better the next day once all the flavours have really come to life (if you can resist eating it as soon as you smell it!)

Aubergine, Lemon and Feta Spaghetti

Easy Aubergine, Lemon and Feta Spaghetti

  • Servings: 2
  • Difficulty: Easy
  • Print

A light pasta dish that is tasty and perfectly filling


  • 150g dried spaghetti
  • 300g aubergine, chopped in to 2×2 cm cubes (roughly 1 large aubergine)
  • Zest 1/2 lemon
  • 2 cloves garlic, crushed
  • 1 red chilli, finely chopped (or 1/2 if you want a little less spice)
  • 4 tbsp olive oil
  • Feta, to sprinkle
  • Salt, pepper and dried mixed herbs, to taste


  1. Preheat oven to 220 degrees and boil water in a large pan
  2. Chop the aubergine and sprinkle with salt and olive oil
  3. Place in the oven and roast for 20 mins, stirring half way through
  4. Add salt and spaghetti to the water. Boil for roughly 10 minutes, until the spaghetti is cooked al dente
  5. In the meantime, prepare the crushed garlic, lemon zest and chilli
  6. Once the aubergine is cooked, sprinkle with pepper
  7. Heat the olive oil in a large deep pan
  8. Add the chilli and cook for 1-2 minutes
  9. Add the garlic and lemon zest, and cook for a further minute
  10. Add the cooked aubergine and stir
  11. Add the strained spaghetti and mix thoroughly
  12. Add salt, pepper and mixed dried herbs to taste
  13. Top with feta, and serve

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