Roasted Eggplant Basil And Ricotta Pasta

Roasted Eggplant, Basil And Ricotta Pasta

Roasted Eggplant, Basil And Ricotta Pasta

By Donna Hay
Serves 8

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Details
  • Servings:   8
  • Calories:   240
  • Protein:   7g
  •  
  • Fiber:   5g
  • Sugar:   5g
  • Carb Total:   25g
  •  
  • Trans Fat:   1g
  • Saturated:   3g
  • Fat Total:   13g
  •  
  • Diet:   Balanced
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • italian
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Ingredients
  • 2 x 400g eggplants (aubergines), chopped
  • 4 cloves garlic, unpeeled
  • 2 long red chillies
  • ⅓ cup olive oil
  • sea salt and cracked black pepper
  • 200 g rigatoni
  • 2 tablespoons sherry vinegar
  • 1 cup basil leaves
  • 200 g ricotta
Instructions

Roasted Eggplant, Basil And Ricotta Pasta serves 8 original recipe by Donna Hay.

View original preparation instructions

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