Aubergines. Eggplant. Same difference.
This pasta dish is just bursting with flavor. The aubergines are meltingly tender, the pine nuts give the perfect crunch and the sun-dried tomatoes are sublime. Throw in the basil, garlic and Parmesan and you’ve got one really delectable dinner.
Linguine with Roasted Aubergines, Sun-Dried Tomatoes and Pine Nuts
2 medium aubergines (eggplant), cut into 1cm (1/2 inch) cubes
75g (3 oz) sun-dried tomatoes in oil, drained (reserve 3 tablespoons oil), finely sliced
1 red onion, chopped
2 garlic cloves, finely chopped
2 tablespoons sun-dried tomato paste or purée
400g (14 oz) dried linguine
2 tablespoons fresh basil leaves, torn
50g (2 oz) pine nuts, toasted
freshly grated Parmesan, to serve
1. Preheat oven to 200℃/400℉.
2. Toss the cubed aubergines with 2 tablespoons of the sun-dried tomato oil. Season with salt and pepper, place on a baking sheet and bake in the oven 25 to 30 minutes, until well roasted and tinged brown around the edges.
3. Heat the remaining sun-dried tomato oil in a large saucepan and cook the onions and garlic for 10 minutes. Add the sun-dried tomatoes, tomato paste and the roasted aubergines and cook for another 5 minutes.
4. Cook the linguine in a pot of boiling water until al dente, drain well, then add to the aubergine mixture along with the basil. Toss well and divide mixture between 4 warmed plates. Sprinkle pine nuts over the top and serve with grated Parmesan cheese.
Recipe from Woman And Home Magazine
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