Stir-fried Eggplant and Farfalle

Stir-fried Eggplant and Farfalle
  • 4 servings
  • 0:10 Preparation
  • 0:05 Cooking
  • 0:15 Total Time


Add all
  • 1 Tbsp.
    (15 mL)

    vegetable oil

  • 1 Tbsp.
    (15 mL)


  • 2

    garlic cloves, chopped

  • 1/2

    medium eggplant, diced (1/2 in./1 cm pièces)

  • 2

    green onions, minced

  • 4 cups
    (1 L)

    farfalle (pasta), cooked and cooled

  • 2 Tbsp.
    (30 mL)

    grated Parmesan

  • salt and crushed or coarsely ground black pepper to taste


In a skillet, heat oil and butter over high heat and brown garlic 1 minute. Add eggplant and onions and continue cooking until eggplant is cooked through, approximately 3 minutes.

Stir in farfalle and Parmesan. Heat, season and serve immediately.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

Discover your taste profile!

© Société des alcools du Québec, 2007