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Roasted eggplant Pasta (GFO)

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 Grams

  Energy 520Kj
  Protein 4.9g
  Fat, Total 0.9g
  –  Saturated 0.2g
  Carbohydrates 21.6g
  – Sugars 2.9g
  Sodium 46g
  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.