Roasted aubergine, tomato & basil pasta


Roasted aubergine, tomato & basil pasta

Roasted aubergine, tomato & basil pasta
Roasted aubergine, tomato & basil pasta

This summertime pasta is simple, but packed with Mediterranean flavours. Roast chunks of courgettes in with the aubergine, if you have any.


SERVES 2 – 20 minutes

– 1 large aubergine, cut into chunks.

– 2 tbsp olive oil.

– 2 fat garlic cloves, unpeeled.

– 300g pack cherry tomatoes.

– 1 tbsp balsamic vinegar.

– 1 tsp caster sugar.

– 250g/9oz pasta, such as penne or fusilli.

– handful basil leaves, plus extra to garnish.


Step 1:
Heat oven to 220C/200C fan/gas 7. Toss the aubergine chunks with the oil and whole garlic cloves into a roasting tin with some seasoning. Roast for 10 minutes, add the tomatoes, vinegar and sugar, then cook for another 5 minutes. Meanwhile, cook the pasta according to the pack instructions, then drain.

Step 2:
When the veg is tender, remove the garlic cloves, snip off their ends and squeeze the roasted garlic on to a board. Mash with a fork, then stir this garlic paste back into the veg with the basil leaves – squashing most of the tomatoes as you go. Tip in the cooked pasta, stir everything together in the roasting tin, divide between two bowls, then scatter with a few more basil leaves to serve.

Note : PER SERVING 610 kcals, protein 18g, carbs 108g, fat 15g, sat fat 2g, fibre 9g, sugar 15g, salt 0.1g

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