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Roasted Eggplant Linguine
with Sun-Dried Tomatoes
Some days you want to be adventurous and others you just want a little more time to put your feet up. Sun-dried tomatoes are a great secret to adding sweet and concentrated tomato flavours to your dish.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
400 g
Baby Eggplant
10 g
Garlic
10 g
Parsley
28 g
Sun-Dried Tomato Pesto
(Contains Milk, Tree nuts, Sulphites)
100 g
Bocconcini Cheese
(Contains Milk)
113 g
Onion, chopped
½ tsp
Chili Flakes
1 can
Diced Tomatoes
170 g
Linguine
(Contains Wheat)
Not included in your delivery
Oil*
¼ tsp
Sugar*
Nutrition Values
Utensils
Instructions
Preheat the oven to 425°F (to roast the eggplant). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* Cut the stems off the eggplants, then chop into 1/2-inch cubes. On a foil-lined baking sheet, toss the eggplant with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven until the eggplant is soft and slightly crispy on the edges, 20-23 min.
Meanwhile, bring a medium pot of salted water to a boil. Mince or grate the garlic. Finely chop the parsley. Finely chop the sun-dried tomatoes. Cut or tear the bocconcini into smaller pieces.
Add the linguine to the boiling water. Cook until the pasta is tender, 10-12 min. (Drain when the pasta is done cooking.)
Heat a medium pan over medium-high heat. Add a drizzle of oil, then the onion, garlic, sun-dried tomatoes and as much chili flakes as you like. Cook, stirring often, until the onion softens, 3-4 min.
Add the diced tomatoes and 1/4 tsp sugar (double for 4 people) to the pan. Season with salt and pepper. Reduce the heat to medium-low. Simmer the sauce until slightly thickened, 2-3 min.
Stir the roasted eggplant and linguine into the sauce. Divide between bowls and sprinkle with the parsley and bocconcini.
