Middle Eastern Aubergine Pasta
This deliciously simple veggie pasta is fresh, light and will make you feel like summer is here. This pasta makes the perfect midweek dinner. Enjoy!
1 medium-large size aubergine
8 tablespoons extra virgin olive oil
6 teaspoons Jida’s Kickin’ Orange Blend
10 garlic cloves, finely sliced
3 tablespoons pine nuts
30 Cherry tomatoes halved lengthwise
1 Pack Linguine pasta
80-100g / 2.8-3.5oz Feta cheese
Preheat your oven to 190°C / 370 °F prepare a baking tray by lining it with baking paper. Dice the aubergine into ~3cm square pieces. Place the diced aubergine on the tray and sprinkle on top 3 teaspoons of Jida’s “ Kickin’ Orange Blend” and 2 tablespoons of extra virgin olive oil. Place the tray in the oven for 20-30 mins or until the aubergine is golden brown. Once finished, set aside.
In a wide pan add 6 tablespoons of extra virgin olive oil, the sliced garlic, the pine nuts and 4 teaspoons of Jida’s “ Kickin' Orange Blend” and cook over a high heat. Stir for about 2 mins, letting the different flavours and tastes arise. make sure the Garlic doesn't burn but softens.
Add the halved cherry tomatoes and stir well. Reduce the heat to medium and cook for 6 mins until the cherry tomatoes start softening.
While the cherry tomatoes are cooking, prepare the pasta according to the manufacturer's instructions. In the meantime, add the diced aubergine to the cherry tomatoes pan and cook for 6 more mins.
Once the pasta is ready, drain it from all the water and add the pasta to the pan with the tomatoes and aubergine and mix well. Sprinkle feta cheese on top. Serve and enjoy!