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Roasted Aubergine Tomato & Basil Pasta

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  Aubergine 1 Large, cut in to chunks
  Olive oil 2 Tablespoon
  Unpeeled garlic 2 Clove (10 gm) (2 Fat Cloves)
  Cherry tomatoes 300 Gram (1 Pack)
  Balsamic vinegar 1 Tablespoon
  Caster sugar 1 Teaspoon
  Basil leaves 1 Cup (16 tbs) (A Handful Plus Extra To Serve)
  Pasta 9 Ounce (Such As Penned Or Fusilli, 250 Grams)

1. Heat oven to 220C/200C fan/gas 7. Toss the aubergine chunks with the oil and whole garlic cloves in a roasting tin with some seasoning. Roast for 10 mins, add the tomatoes, vinegar and sugar, then cook for another 5 mins. Meanwhile, cook the pasta, then drain.
2. When the veg is tender remove the garlic cloves, snip off their ends and squeeze the roasted garlic onto 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 2 bowls, then scatter with a few more basil leaves to serve.

Recipe Summary

Difficulty Level: 
Main Dish
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes

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Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1445 Calories from Fat 319

% Daily Value*

Total Fat 36 g54.7%

Saturated Fat 4.3 g21.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 157 mg6.5%

Total Carbohydrates 236 g78.8%

Dietary Fiber 27.5 g110.1%

Sugars 36.6 g

Protein 40 g79.9%

Vitamin A 63.1% Vitamin C 111.5%

Calcium 15.3% Iron 37.8%

*Based on a 2000 Calorie diet

Roasted Aubergine Tomato & Basil Pasta Recipe