Wednesday, April 13, 2011

Roasted Eggplant with Pesto and Pasta

This is a super simple meal, packed with flavor, its in fact another meal I made right before leaving for our trip, it would also be perfect if you had limited ingredients on hand. I just adore roasted vegetables brings out a whole new flavor.


  • one small eggplant sliced thinly and roasted with a little salt and pepper and olive oil for 20 minutes at 350 
  • any desired pasta 
  • one cup frozen peas
  • one tablespoon of pesto (I cheated and used Basil from the store, but its easy to make grind pine nuts with basil and parmesan)
  • 10 diced cherry tomatoes 

  1. roast the eggplant 
  2. meanwhile boil the pasta till al dente 
  3. saute the peas and tomatoes in olive oil for 5 minutes 
  4. then add the eggplant and pesto and toss with pasta 
  5. voila a meal in a jiffy 
Hope everyones week is going well, we are slowly sleeping back on American time, catching up with friends and enjoying the lovely spring weather here in North Carolina. Don't you just love this time of year with the blossoms and flowers coming into bloom :-)

and the lovely Megan of Kitsch in the Kitchen gave me this award

but she is really the stylish one as an artist and sweet Mummy she makes adorable aprons I have one, be sure to visit her etsy store and her blog shes great 

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