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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.

Tags:Veggie
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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

400 g

Baby Eggplant

10 g

Garlic

10 g

Parsley

28 g

Sun-Dried Tomato Pesto

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

100 g

Bocconcini Cheese

(ContainsMilk/Lait)

113 g

Onion, chopped

½ tsp

Chili Flakes

1 can

Diced Tomatoes

170 g

Linguine

(ContainsWheat/Blé)

Not included in your delivery

Oil*

¼ tsp

Sugar*

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
Utensils
Utensilsarrow down iconarrow down icon
Aluminum Foil
Baking Sheet
Medium Pot
Medium Pan
Instructionsarrow up iconarrow up icon
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1

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

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.

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.

4

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

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.

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.

7

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