Roast eggplant and tomato spaghetti with capers and rustic walnut pesto

Cook time: 40 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Tomatoes
Couple
4
Family
6
Eggplant
Couple
1
Family
2
Red onion
Couple
1
Family
2
Garlic
Couple
4 cloves
Family
6 cloves
Crushed walnut and chili
Couple
1 packet
Family
1 packet
Basil
Couple
All
Family
All
Spaghetti
Couple
300g
Family
500g
Olive oil^
Couple
2 Tbsp
Family
4 Tbsp
Lemon
Couple
1/2
Family
1
Capers
Couple
1 pottle
Family
1 pottle

For this recipe, you’re going to make a very simple pesto. Basil is a delicate herb that tends to bruise quickly after it’s cut, which is why you’ll make the pesto right before serving.

^denotes a pantry item, not supplied by Green Dinner Table.

Instructions

1

Preheat oven to 190 degrees Celsius.

Remove the core from the tomatoes, cut in half and lay on a baking tray. Drizzle with olive oil and sprinkle with salt and pepper.

Using a potato peeler, peel four large strips off of the eggplant skin lengthwise and discard. Cut the eggplant into thirds lengthwise, then cut each third into thirds. Finally cut into 3 cm cubes. Place in a bowl.

Cut the top off the onion, then cut the onion in half through the core. Slice each half into about eight pieces through the core so they stay together. Place in the bowl with the eggplant, add a splash of olive oil and pinch of salt, and gently toss. Place next to the tomatoes on an oven tray and roast for 15 to 18 minutes, until the eggplant is golden brown.

Once cooked, remove from the oven and allow to cool slightly.

2

Place a large pot of salted water onto boil.

Mince the garlic and separate into two piles.

Lay the walnuts on a chopping board and roughly chop.

Remove the basil leaves from the stalk and finely chop. Place in a bowl with the crushed walnut and chili mixture, olive oil, lemon zest and juice, and one pile of the garlic. Mix well, taste, and add salt, if needed.

3

Cook the pasta for 10 minutes, or to your liking.

While the pasta is cooking, cut the tomatoes into quarters, trying not to lose any of the juice.

4

Once the pasta is cooked, strain, and toss in a little oil. Then quickly return the pot to medium heat. Add a little oil, then fry the garlic for about 30 seconds, add the capers and cook for another 30 seconds. Add the tomatoes, eggplant, red onion and pasta to the pot along with a decent pinch of salt. Toss to combine, taste and add more salt, if needed.

 

5

Serve the pasta hot, topped with walnut pesto.



Upcoming Christchurch Five Night Plan Recipes

Check out the latest culinary creations from the team at Green Dinner Table.

Delivered to your door on Sunday, March 8th.

 

Monday

This week's recipe

Cauliflower bahn mi with pickled cabbage, coriander and sriracha mayo

Tuesday

This week's recipe

Pho with crispy tofu, Thai basil, coriander and bean sprouts

Wednesday

This week's recipe

Corn fritters with sweet chili, wedge salad and cumin lime dressing

Thursday

This week's recipe

Kumara cashew korma with brown rice

Friday

This week's recipe

Roast pepper and tomato linguine with organic mesclun

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