Yummy Feta Aubergine Braai Pasta Salad


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  • 1 eggplant, cut into 1” cubes
  • 1/2 c. plus 1 tbsp. extra-virgin olive oil, divided
  • 4 cloves garlic, 2 smashed, 2 grated or finely minced, divided
  • 1/2 tsp. dried oregano
  • Kosher salt
  • Freshly ground black pepper
  • Pinch red pepper flakes
  • 1/4 c. thinly sliced basil, plus more for serving
  • 2 tbsp. lemon juice
  • 1/3 c. bread crumbs
  • 4 oz. feta, crumbled (about ½ c.)
  • 1/2 lb. medium-sized pasta, like rigatoni


  1. Preheat oven to 200°c. Combine eggplant, ½ cup oil, smashed garlic cloves, and oregano in a 24x32cm baking dish.
  2. Season with salt, pepper, and red pepper flakes and bake until eggplant is extremely tender and golden, stirring every 10 minutes, for about 40 minutes.
  3. Meanwhile, make topping: In a medium bowl, combine panko, remaining 1 tablespoon oil, and ¼ of the crumbled feta.
  4. In a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain.
  5. When eggplant is cooked, stir in sliced basil, lemon juice, and grated garlic. Season to taste with salt and pepper.
  6. Switch oven to broil. Transfer cooked pasta and remaining crumbled feta to baking dish with eggplant and stir to combine.
  7. Top with panko mixture and broil until golden. Top with basil and serve.

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