Eggplant Pappardelle Recipe
roasted tomatoes, basil pesto, shaved Parmesan
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Eggplant
Preheat your oven to 400°F (200°C). Slice the eggplant into long, thin strips to resemble pappardelle pasta. Place them on a baking sheet.
- 2
Roast the Tomatoes
On the same baking sheet, add the cherry tomatoes. Drizzle everything with olive oil, and sprinkle with salt and black pepper. Toss to coat.
- 3
Bake
Roast in the oven for 25-30 minutes, or until the eggplant is tender and the tomatoes are blistered.
- 4
Combine with Pesto
Remove the baking sheet from the oven. In a large bowl, combine the roasted eggplant and tomatoes with the basil pesto. Mix gently to coat the vegetables.
- 5
Serve
Plate the eggplant pappardelle and top with shaved Parmesan cheese. Serve warm.