This tastes best with homemade pesto, but store-bought can be used in a pinch. Don’t be alarmed by the large amount of oil, as some of it gets drained off, but you need it to make the eggplant all soft and delicious. When you cook eggplant like this, it tastes wonderful with pasta.
Serves: 4
=R1=
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.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
