Description
It’s hearty, it’s fresh, it’s a little bit rustic — this chicken and aubergine pasta is the kind of weeknight dinner that tastes like you’ve put in loads of effort, but really, it comes together without much fuss. Tender roasted eggplant, juicy chicken, and sweet grilled tomatoes tossed with pasta, basil, and parmesan? Absolute comfort food magic.
Ingredients
Units
Scale
- 2 Medium eggplants (aubergine), cut into 1/2 cm thick rounds
- 4 Tomatoes, cut into 1/2 cm thick rounds
- 2 tbs Olive oil
- 1 tsp Mixed herbs
- Salt and pepper, to taste
- 400g Birds nest pasta
- 1 Onion, finely sliced
- 2 Cloves of garlic, peeled and crushed
- 600g Chicken breast, cut into chunks
- 1/3 cup Basil, leaves plucked and torn
- 80g Parmesan cheese, grated
Instructions
- Preheat grill.
- Use half of the oil to brush both sides of the eggplant and tomato. Season well with mixed herbs, salt and pepper. Place eggplant and tomato sliced in a single layer on baking tray lined with baking paper and grill until tender. (Approximately 5 minutes per side for the eggplant and 2 minutes per side for the tomatoes.) Set aside.
- Meanwhile cook the pasta in a large saucepan of boiling salted water until al dente. Drain and keep pasta warm.
- Heat the remaining oil and butter in the frying pan over a medium heat. Add onion and cook for 5 minutes, then add garlic and cook for 1 minute.
- Season the chicken and cook for about 10 minutes, until almost cooked through. Add the grilled eggplant, tomatoes, and basil.
- Cover and cook for another 3–4 minutes, until the chicken is cooked through.
- Serve chicken and eggplant over the pasta and sprinkle with parmesan cheese.
- Prep Time: 10
- Cook Time: 20
- Category: Rotisserie
- Cuisine: Mediterranean
