Roasted Aubergine and Garlic Over Linguine
A wonderful use of Aubergines / Egg plant.
olive oil spray
1 12 oz aubergine, unpeeled and cut into 1/2-inch cubes
4 cloves garlic, chopped
8 ounces fresh or dried linguine
4 canned plum tomatoes, drained
1/4 cup chopped flat leaf parsley
2 spring onions, chopped
2 tablespoons dry bread crumbs
1 tablespoon olive oil
2 tablespoons grated Parmesan cheese *
Preheat oven to 425F. Lightly coat a large baking pan with cooking spray.
Spread the aubergine in the pan and sprinkle with garlic. Roast until tender and golden brown, about 20 minutes.
Meanwhile, cook linguine to al dente, following package directions. Drain and keep warm.
Over a small bowl, cut each tomato crosswise into 4 pieces, reserving any juices. Add the parsley, spring ionions, bread crumbs, and oil. Toss well to combine.
When pasta is done, toss the drained pasta with the tomato mixture. Place in a pasta serving bowl and top with the roasted aubergine and garlic.
Sprinkle with Parmesan and serve.
Why not try making this recipe with home made pasta?
* Traditional Parmesan is not exactly a vegetarian cheese, there are though a limited number of alternatives.
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