Eggplant, ricotta and tomato parpadelle

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How to make Eggplant, ricotta and tomato parpadelle

  • Yield : 4
  • Prep Time : 0:15
  • Cook Time : 0:15
  • Total Time : 0:30

Ingredients

  • 375g parpadelle egg pasta
  • 2 garlic cloves, peeled, halved
  • 1 large eggplant, cut into 1cm-thick slices
  • Olive oil cooking spray
  • 2 tablespoons lemon juice
  • 250g punnet cherry tomatoes, halved
  • 1/2 cup (120g) fresh low-fat ricotta cheese
  • 3/4 cup basil leaves

Method

  • Step 1 Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender.
  • Step 2 Meanwhile, preheat a barbecue plate or frying pan on medium-high heat. Rub garlic over eggplant. Season with salt and pepper. Spray with oil. Cook for 3 to 4 minutes each side or until golden. Sprinkle with lemon juice. Set aside.
  • Step 3 Lightly spray tomatoes with oil. Season with salt and pepper. Cook for 2 to 3 minutes or until just collapsing. Slice eggplant into strips.
  • Step 4 Drain pasta and return to saucepan. Add eggplant, tomatoes, ricotta and basil. Toss gently to combine. Season with salt and pepper. Spoon into serving bowls. Serve.

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