Ingredients (serves 2)

  • 1 large eggplant (cut into 2 cm cubes)
  • 80mL Olive oil
  • 1/2 Brown Onion (Minced)
  • 4 cloves Garlic (minced)
  • 1 teaspoon Chili flakes
  • 150gm Dried spaghetti (Cook according to package and set aside)
  • salt and pepper to taste
  • feta cheese to serve


  1. Bake the eggplants for 30 minutes on 200C. Then, let cool and set aside.
  2. In a wok, pour 80mL of olive oil. Saute the chili flakes, onion and garlic mince. When they are very soft, add in the eggplant and cook for a further 15 minutes. Keep tossing the mix to prevent sticking or burning.
  3. Add in pasta and toss for a few seconds until the vegetables and pasta are evenly spread out. Season with salt and pepper and serve with generous amount of feta on top.

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