Get grilling and transform eggplant into the star of this delish pasta. Good-for-you greens and herbs make this vego delight an easy, hearty midweek dinner option!
Note: the cooking time listed above is for stovetop cooking. If you are cooking in the oven instead, it will take 55 minutes.Â
Ingredients
Method
GAS STOVETOP
For gas stovetop, preheat a large burner on high. Put eggplants directly on flame and cook for 10-15 minutes, turning until evenly charred. Transfer eggplants to a bowl, cover with plastic wrap. Stand for 10 minutes. Peel, remove skin and roughly chop flesh.
OVEN
For oven (if not using gas stovetop), preheat oven to 180°C fan-forced (200°C conventional). Halve eggplants; score flesh in a zigzag pattern. Put on a baking tray, flesh side up, drizzle with extra 2 tablespoons of the oil. Roast for 45 minutes or until soft. Transfer eggplants to a bowl, cover with plastic wrap. Stand for 10 minutes. Peel, remove skin and roughly chop flesh.
In a large frying pan on medium heat, cook oil, onion and garlic for 5 minutes until soft. Add herbs and chopped eggplant.
Reduce heat to low, break up eggplant using back of a wooden spoon until consistency is a soft, rough puree.
Meanwhile, in a large saucepan of boiling salted water, cook orecchiette (pasta) following packet instructions.
Add chard and green onion to eggplant mixture, increase heat to high, cook for 2-4 minutes until softened.
Add cooked pasta to eggplant mixture, adding a ladle of pasta cooking water to loosen. Toss and shake the pan to emulsify the pasta and sauce. Add lemon zest and juice. Season. Serve with finely grated parmesan.
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