Baked aubergine pasta with tomatoes

14 days before our little Good Friends Good Food group cooked with green beans. First we planned to use aubergines this week, then we opted for tomatoes. I chose both and prepared a Nigel Slater recipe:

Baked aubergine pasta with tomatoes

Baked aubergine pasta with tomatoes

We enjoyed it. Be excited for the dishes from Donna, Kayte, Margaret, Nancy and Peggy

Baked aubergine pasta with tomatoes

Yield: 2 servings

Baked aubergine pasta with tomatoes

Baked aubergine pasta with tomatoes has no sauce, just the sweet, garlicky juices from the roast vegetables – hence the large quantity of olive oil. When you have drained the pasta, tip it into the roasting tin to soak up the juices. You can crush the tomatoes a little with a fork as they roast, so they ooze their sweet, sharp juice into the oil.

Ingredients

  • 1 large aubergine, Ulrike: 2 small about 540 grams, sliced into thin round about 0,5 cm
  • 3 cloves garlic, peeled, finely diced
  • 250 grams cherry tomatoes
  • 8 tbsp. olive oil
  • 250 grams pasta, Ulrike: Strozzapreti *
  • 10 grams basil leaves, torn, optional for serving

SOURCE

modified by Ulrike Westphal from:
The Guardian

Preparation

  1. Set the oven at 200 °C/gas mark 6. Place the aubergine slices in a single layer in a large roasting tin or on a baking sheet. Scatter garlic over the aubergines. Add cherry tomatoes, whole, to the aubergines and spoon over eight tablespoons of olive oil. Season, then bake for 25-30 minutes.
  2. Put a deep pan of water on to boil. Salt it very generously, then add the pasta and boil until al dente. Drain in a colander.
  3. Transfer the aubergines and tomatoes to the empty saucepan with a draining spoon, leaving the oil behind. Add the drained pasta to the oil and toss it gently to coat the pasta with the flavoured oil. Tip into the aubergines and tomatoes. Toss the torn basil with the aubergines and tomatoes before serving.

total time: 40 minutes
preparation time: 15 minutes
cook/ baking time: 30 minutes

 
 
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9 thoughts on “Baked aubergine pasta with tomatoes

  1. Pingback: GFGF: Tomatoes | Tea and Scones

  2. Kayte

    Ulrike, this looks delicious, and it is so pretty! I know we would love to make this, so with my eggplant this week, I will use your recipe. Thank you. The only thing I wish is that I wish I was there eating that with you!

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  3. nancyo

    Good move, incorporating both aubergine and tomatoes in one recipe! You can’t go wrong with Nigel Slater; this looks yummy. This recipe is so interesting, that the „sauce“ is actually the roasting liquids.

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  4. Donna

    This dish really appeals to me because the vegetables, which would be so flavorful because they are roasted, are the sauce. I love the simplicity and the presentation, so I will definitely be trying this dish soon!

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