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.

Print Recipe

Prep Time 5

Cook Time 10

Resting Time 4

Total Time 15

Servings: 4 people

Cuisine: Italian

Calories: 1234

Ingredients Method

Ingredients

350 g 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
50 g rocket arugula

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.