Wednesday, February 3, 2010

Roasted Eggplant with Linguine

I just adore roasting veggies it simple brings out the best in them, I made this last week the night before our trip and took the left overs on the flight, it was even great cold, and so much better than aircraft food!


  • one medium eggplant sliced
  • 4 large cloves of garlic
  • salt and pepper
  • olive oil
  • 2 tomatoes
  • Tuscan villa herbs from Urban accent- love these
  • 1/4 red onion

  1. roast the eggplant and garlic in the oven at 350 degrees for 20 minutes or until soft with olive oil and salt and pepper to taste.
  2. then boil the linguine for 12 minutes or until al dente and keep to one side
  3. saute the onion with the herbs and olive oil for 2 minutes
  4. add the tomato and let it reduce down to a paste for 5 minutes
  5. then toss the linguine with the onion and tomato and roasted eggplant and garlic
Garnish with Parmesan cheese, delicious!

Have you got a favorite recipe you take with you when traveling?

and finally a picture to make you all smile!


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