Roasted Eggplant Linguine
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Roasted Eggplant Linguine

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.

Tags:
Veggie
Allergens:
Milk
Tree nuts
Sulphites
Wheat

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

serving amount

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*

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Nutrition Values

Energy (kJ)2732 kJ
Calories653 kcal
Fat20 g
Saturated Fat1 g
Carbohydrate100 g
Sugar19 g
Dietary Fiber11 g
Protein30 g
Cholesterol103 mg
Sodium479 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Aluminum Foil
Baking Sheet
Medium Pot
Medium Pan

Cooking Steps

1

Preheat the oven to 425°F (to roast the eggplant). Start prepping when the oven comes up to temperature!

ROAST EGGPLANT
2

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.

PREP
3

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.

COOK PASTA
4

Add the linguine to the boiling water. Cook until the pasta is tender, 10-12 min. (Drain when the pasta is done cooking.)

MAKE SAUCE
5

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.

COOK SAUCE
6

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.

FINISH AND SERVE
7

Stir the roasted eggplant and linguine into the sauce. Divide between bowls and sprinkle with the parsley and bocconcini.