Roasted aubergine, tomato, garlic and feta pasta (Skordostoumbi pasta) from Greekish: Everyday Recipes with Greek Roots (page 88) by Georgina Hayden

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dried red chilli flakes for Aleppo pepper, and linguine pasta for spaghetti pasta.

  • anya_sf on September 04, 2025

    Easy and delicious. Next time I would use a larger, shallower pan; even though the vegetables roasted 10 minutes longer, I thought they could have been softer. I stirred in some baby greens at the end.

  • Cali369 on September 02, 2025

    Online here https://www.oprahdaily.com/life/food/a60735396/skordostoumbi-pasta-recipe/ https://theweek.com/culture-life/food-drink/recipe-skordostoumbi-pasta

  • Astrid5555 on November 17, 2024

    Super quick and easy to make, have cooked already several times, delicious.

  • Nancy402 on November 08, 2024

    This was a hit. Simple but very flavourful vegetarian main. I like the idea of adding some dark leafy green- maybe arugula and my taster suggested adding olives. Next time…

  • stepharama1 on September 30, 2024

    Wonderfully comforting flavor plus the bonus of mostly hands off cooking. I ended up roasting the vegetables for longer than specified and increased seasoning. This was excellent!

  • rachelblair on July 06, 2024

    Super easy to throw together and delicious.

  • katmagdunn on May 07, 2024

    This is the easiest thing ever and so tasty. I added lentils and shredded greens and ate it as a salad rather than with pasta -- you could make with your eyes closed!

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