Roasted Eggplant Pasta
- RECIPE MAKES: 4 serves
- PREP TIME: 10 min
- COOK TIME: 35 min
This pasta dish is simple and delicious and will satisfy the taste buds.
Preheat oven to 200C.
Add eggplant and onion into a bowl and coat/mix with oil, garlic powder, and a generous pinch of salt & pepper. Place on a baking tray with baking paper and roast for 20-25 minutes – flip halfway through roasting time.
Cook Mevalia pasta as per manufacturer’s instructions.
In a saucepan, simmer the tomato sauce on low to heat up. Fold in roasted eggplant and onions to sauce when they're finished cooking and continue to simmer for another 3-4min.
Serve with chopped fresh basil.
PROTEIN FREE
TOP TIP
Serve with low protein grated cheese.
STORAGE
To keep leftovers fresh – store sauce and pasta seperately in airtight containers for 3-5 days. Reheat sauce in a pot then add pasta to serve again.
- 1 large eggplant, cut into cubes
- 1 small yellow onion, chopped (or half of a large onion)
- 1-2 Tbsp oil
- 1/2 tsp garlic powder
- 500g Mevalia penne pasta, cooked as per manufacturer's instructions
- 2-3 cups Passata tomato sauce
- salt & pepper to taste
- fresh basil *optional
