Eggplant and pine nut pasta

A flavoursome number that every nutty food lover and non-lover will simply adore.

Ingredients for two people

Hellofresh recipe

For the eggplant

Preheat the oven to 200C. Place the eggplant and the cherry tomatoes on an oven tray, dress with a good amount of olive oil and season with salt and pepper. Cook in the oven for 15 minutes or until the eggplant is well cooked. Remove and transfer to a small bowl to allow the flavours to emulsify.

For the pasta

Bring a pot of salted water to boil. Add the pasta and cook for 8-10 minutes until al dente. Strain and transfer to a bowl.

Heat some oil in a pant over a medium heat. Add the pine nuts and cook gently for 2 minutes or until they turn golden brown.

To serve

Add the eggplant and tomatoes to the pasta and toss to combine. Dress with the olive oil and toss through the pine nuts and mint. Serve with the feta scattered over the top and enjoy!

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