Spaghetti with eggplant & feta cheese

Preparation: 15 minutes

Cooking: 10 minutes

Serves: 4




225 g brown rice & quinoa spaghetti

1 eggplant, cut into strips

2 tablespoon extra virgin olive oil

Sea salt

3 cloves garlic, very finely diced

dash of chili flakes

3 medium tomatoes, chopped

100 g feta cheese, chopped




  • Cut the eggplant into strips, sprinkle with salt and wrap in a tea towel and let rest for about 1/2 hour (this will take the fluid out of the eggplant).

  • Cook the spaghetti according to the packet instructions until al dente.

  • In the meantime, lightly fry the eggplants in the oil for a few minutes until golden. Take out and put aside.

  • In the same pan, fry the garlic, then add the chili flakes, tomatoes and feta cheese  and warm through. 

  • Return the eggplant and the cooked spaghetti. 

  • Stir together and serve


Nutrition (per serve):


Calories 357; Fat 12.6 g; Sat. Fat 3 g; Carbs 54 g; Sugar 4.5 g; Fiber 4.8 g; Protein 10.7 g