Sunday, January 23, 2011

Roasted Eggplant and Tomato Penne


When I saw this recipe on Deb's blog kahakai kitchen, I just knew this one was for me, I have roasted eggplant before and added to pasta but never with cherry tomatoes and pureed it wow the flavor was divine hubby also loved this one, remember he is a curry kind of guy. This one is a keeper its easy to make and super healthy eggplant (brinjal in India, Aubergine in Europe) is good source of Vitamin K, Thiamin, Vitamin B6, Folate, Potassium and Manganese, and a very good source of Dietary Fiber. This recipe was so good I even got another eggplant in the store today to make it again :-)




Ingredients:
  • one medium eggplant cubed
  • 1/2 a box of cherry tomatoes diced
  • 5 cloves of garlic chopped
  • 1/4 cup fresh mint
  • for the salad - fresh greens, cherry tomatoes, a drizzle of olive oil and balsamic vinegar and crumbled feta
  • about a cup of penne 
Method:
  1. place the garlic, eggplant and cherry tomato on grease proof paper and bake for 25-30 minutes until soft 
  2. allow to cool slightly and blend, a added a touch of water to it
  3. meanwhile cook the penne til al dente
  4. finely chop the mint 
  5. then toss the tomato and eggplant puree with the penne and mint
  6. serve with a fresh salad and enjoy :-)

What is your favorite eggplant recipe?







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