Tortellini Gorgonzola Recipe
Roasted eggplant spread, marinated tomatoes with garlic & fresh basil
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Roast the Eggplant
Preheat the oven to 200°C (400°F). Cut the eggplant into cubes, toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 25-30 minutes until tender and golden.
- 2
Prepare the Marinated Tomatoes
Halve the cherry tomatoes and place them in a bowl. Mince 2 cloves of garlic and add to the tomatoes along with a drizzle of olive oil, salt, and freshly chopped basil. Let it marinate for at least 15 minutes.
- 3
Cook the Tortellini
In a large pot of boiling salted water, cook the tortellini according to package instructions until al dente. Drain and set aside.
- 4
Combine Ingredients
In a large mixing bowl, combine the cooked tortellini, roasted eggplant, and crumbled Gorgonzola cheese. Gently toss together to combine.
- 5
Serve
Plate the tortellini mixture and top with marinated tomatoes and additional fresh basil for garnish. Drizzle with olive oil if desired.