Eggplant and Pesto Pasta

by Christie Connelly February 14, 2017

Eggplant and Pesto Pasta

By: Christie Connelly

Don’t be alarmed by the large amount of oil in this recipe, as some of it gets drained off, but you need it to make the eggplant all soft and delicious.

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Servings

Prep time

Cook time

Recipe

Ingredients

1 cup olive oil
2 large eggplants, diced
1 punnet cherry tomatoes, halved
½ cup pesto (preferably homemade but store-bought will do)
Cooked linguine, to serve

Method

Heat oil in large saucepan over high heat and add diced eggplant. Fry for 5 mins, stirring occasionally, until soft and golden-brown. Add cherry tomatoes and fry for 1 min more. Drain off any excess oil and stir in pesto.
Add cooked linguine to pot and stir gently with tongs to coat thoroughly. Serve immediately.

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#Tags: dinner, vegan, vegetarian

Christie Connelly

Christie publishes the popular Australian food blog Fig & Cherry featuring healthy, family-friendly meals and sweet treats with mouth-watering photography to match. Christie draws recipe inspiration from her Hungarian and Lebanese heritages, her travel adventures and, of course, the amazing fertile soil of the Northern Rivers with its abundance of local organic fruits, vegetables, delicious native produce and healthy free-range-reared animals. Her passion is educating parents, grandparents and carers how to shop for, prepare and cook healthy, nutritious food and to encourage children to enjoy it as well.