Spaghetti with grilled aubergine
This spaghetti with grilled aubergine can be eaten warm or cold – so it’s perfect for parties, picnics or BBQs. It’s ready in just 10 minutes. You can grill the tomatoes too if you like! Obviously this dish can be made with other types of pasta, even with gluten-free varieties.
Ingredients
Method
- Cook the pasta according to the instructions on the packaging.
- Cut the aubergines into 5 mm circular slices.
- Oil and heat a griddle pan, then fry the aubergine on each sides until soft. Let them cool a little on a plate then cut them into thin strips. Add the minced garlic.
- Chop the tomatoes and mint.
- Drain the pasta and put it into a bowl. Add the tomato, aubergine and mint.
- Season with salt and pepper, add a drop of oil then mix. Finally toss with the rocket just before serving.