Roasted Eggplant Linguine

Roasted Eggplant Linguine

with Sun-Dried Tomatoes

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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.

Allergens:Milk/LaitTree Nut/NoixSulphites/SulfiteWheat/Blé

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

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

400 g

Baby Eggplant

10 g


10 g


28 g

Sun-Dried Tomato Pesto

(ContainsMilk/Lait, Tree Nut/Noix, Sulphites/Sulfite)

100 g

Bocconcini Cheese


113 g

Onion, chopped

½ tsp

Chili Flakes

1 can

Diced Tomatoes

170 g



Not included in your delivery


¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2732 kJ
Calories653 kcal
Fat20 g
Saturated Fat1 g
Carbohydrate100 g
Sugar19 g
Dietary Fiber11 g
Protein30 g
Cholesterol103 mg
Sodium479 mg
Utensilsarrow down iconarrow down icon
Aluminum Foil
Baking Sheet
Medium Pot
Medium Pan
Instructionsarrow up iconarrow up icon
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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.