Roasted Eggplant Pasta
PLEASE MAKE SURE YOU WASH THE FRESH FRUIT, VEGETABLES AND HERBS BEFORE YOU START.
 |
COOKING TIME |
| 35 Mins |
DIFFICULTY
| INGREDIENTS | 2p | 4p |
| Pasta | 150 gr | 300 gr |
| Leek | 1 | 2 |
| Onion | ½ | 1 |
| Garlic | 2 cloves | 4 cloves |
| Eggplant | 1 | 2 |
| Capers | 1 tbsp | 2 tbsp |
| Spice mix (thyme, smoked paprika) | 1 tsp | 2 tsp |
| Diced tomato | 400 gr | 800 gr |
| Nutritional yeast | 1.5 tbsp | 3 tbsp |
| *Olive oil | 6 tbsp | 12 tbsp |
* PRODUCTS ARE PANTRY ITEMS AND ARE NOT INCLUDED IN THE BOX NEITHER ARE SALT AND PEPPER
Nutrition per 100 gr (Average serve is 400gr) |
|
| Energy | 520Kj |
| Protein | 4.9g |
| Fat, Total | 0.9g |
| – Saturated | 0.2g |
| Carbohydrates | 21.6g |
| – Sugars | 2.9g |
| Sodium | 46mg |
| Allergens | Wheat |
TOOLS: Oven, oven tray, baking paper, 2 saucepans, wooden spoon, spatula
METHOD
1
PREP & ROAST
Preheat oven to 240C ● line a tray with baking paper ● slice eggplant into 2-2.5cm pieces ● mix in a bowl with 4(8) tbsp of oil, salt and pepper ● spread on tray and place into the oven for 20 minutes ● toss and roast for 10 more minutes until edges are caramelized and insides are soft and fluffy
2
COOK
Bring salted water to the boil in a large saucepan ● add pasta and cook al dente (slightly firm in the middle) for around 7-8 minutes ● drain and drizzle with 1(2) tbsp of olive oil to prevent the pasta from sticking
3
PREP
Dice onion and finely chop garlic ● slice leek into thin rings
4
COOK
Place a large saucepan on medium heat with 1(2) tbsp of oil ● add onion, leek and garlic and cook for 4 minutes ● add spice mix and cook for a further minute ● add diced tomatoes and 150(300) ml of water ● bring to the boil then simmer for 10-15 minutes ● season with S&P
5
FINISH & SERVE
Carefully fold the eggplant through the sauce ● mix in the pasta and capers ● serve in bowls and garnish with nutritional yeast
Attention customers with food allergies. Our products may contain traces of allergens, such as wheat, soybeans, tree nuts, peanuts, or wheat.