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Fusilli with Grilled Aubergine, Olives, and Cashew Nuts

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Pasta with Aubergine
I call this my knock-out recipe because I love aubergines (eggplants).

This is also a variation of Pasta with Aubergine that I learned from the book Pasta Every Way for Every Day.

Fusilli is the spiralled pasta.


300g Fusilli or any other pasta
1 Medium Aubergine
1 Cup Tomato Sauce
1 Onion
1 Garlic Clove
3 Tbsp Extra Virgin Olive Oil
A Handful of Roasted Cashew Nuts
1/2 Cup Green Olives
Salt to taste

Dried Herbs

Sauté onion and garlic in a little oil.
Add the tomato sauce and cook until it gets thick but not too dry. Sprinkle with salt. Set aside.
I cut the aubergine diagonally into 8 pieces. Then cut them again about half inch in size. This will give triangular shapes.
Coat them with oil and cook in the oven until soft. Sprinkle with salt and herbs.
Roast the nuts until they get lightly browned.
Meanwhile, boil the pasta and drain.
Put in a large bowl and mix tomato sauce, aubergines, nuts, and the olives.

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