Preparation : 15 minutes
Cooking : 20 minutes
Yield :4-6 servings
Temperatures are dropping, leaves are changing color... There's no doubt about it, fall is here and that means the return of comfort food!
Here's our tomato and eggplant pasta recipe served with a rich creamy sauce that will wow your taste buds with every bite.
Ingredients:
- 450 g short pasta
- A few cherry tomatoes, cut in half (about 10)
- Salt and pepper
- A drizzle of balanced extra virgin olive oil Maison Orphée
- Juice of one lime
- 2 green onions, sliced
- 1 eggplant, diced
- ¼ cup of balanced extra virgin olive oil Maison Orphée
- 1 block of feta cheese, cut into small cubes
- Grated parmesan cheese for serving
For the sauce
- ½ cup sun-dried tomatoes in oil, drained
- 1 clove of garlic
- 2 tsp. vegan mayonnaise Maison Orphée
- 1 tsp. brown sugar
- ½ cup plain Greek yogurt
- ¼ cup of balanced extra virgin olive oil Maison Orphée
Preparation:
- Preheat oven to 350 F.
- In a large pot of boiling water, cook the pasta al dente, drain well and set aside.
- Line a baking sheet with parchment paper. Spread the cherry tomatoes evenly on the baking sheet face down, and season with salt and pepper. Drizzle with olive oil and bake for about 20 minutes.
- Meanwhile, in a large skillet over medium-high heat, cook the eggplant in olive oil until golden, about 5 minutes. Season with salt and pepper. Set aside.
- In a food processor, blend all the sauce ingredients until smooth and creamy. Season to taste and pour into a large bowl.
- Add the lime juice, shallots, cooked eggplant cubes, feta cheese, cooked cherry tomatoes and pasta. Mix well and adjust seasoning if necessary.
- Sprinkle with grated Parmesan cheese to taste, then enjoy!
Photo Credits Stéfanie Crevier @le_refuge_soins_naturels