Spaghetti with grilled aubergine
8 Sep 2015
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Background
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
- 350g spaghetti
- 2 small aubergines (eggplant)
- 1 clove garlic, minced
- 2 Tbsp olive oil
- 1 small handful of mint leaves
- 5 tomatoes or about 10 cherry tomatoes
- 50g rocket (arugula)
Instructions
- 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.
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Categories
- Meal Type: - Everyday - Lunch - Main - Pasta - Quick & Easy - Salad - Supper
- Cuisines: - Italian
- Occasions: - Parties - Picnic
- Health and Diet: - Dairy Free - Gluten Free - Vegan
- Skill Levels: - Easy
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