in Recipes

Pasta with eggplant

updated

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Ingredients for 2 servings:

  • 250 g pasta of your choice
  • 1 eggplant(s), diced, approx. 250 – 300 g
  • salt and pepper
  • 1 ½ tbsp oil
  • 1 garlic clove(s), finely chopped
  • 1 tbsp pine nuts or sunflower seeds, roasted
  • 2 tbsp, leveled pesto, green

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Salt the eggplant cubes and place them in a colander. Drain for 30 minutes. Preheat oven to 180°C (top/bottom heat). Dry the eggplant cubes with a kitchen towel and toss them in a bowl with oil. Line a baking sheet with parchment paper, arrange the eggplants on top, and bake on the middle rack for about 30 minutes. Season with salt and pepper. Meanwhile, cook the pasta according to the package instructions, then toss the pasta with the pesto. Add the garlic cubes and eggplant to the pasta and toss to combine. Season with salt and pepper to taste, and sprinkle with the toasted sunflower seeds.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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