Save to your scrapbook
Aubergine and mint spaghetti
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
2 aubergines, cut into ½cm slices
6 essential Waitrose tomatoes, chopped
2 tbsp extra virgin olive oil
1 garlic clove, crushed
10 mint leaves, shredded
pinch chilli flakes
350g wholewheat spaghetti
50g wild rocket
1. Preheat the grill to high. Put the aubergine slices on a baking sheet and grill for 6-8 minutes on each side until browned.
2. Meanwhile, place the tomatoes in a bowl with the oil, garlic, mint and chilli. Mix together and season, adding the aubergine when cooked.
3. Cook the spaghetti according to pack instructions. Drain, reserving a cup of the cooking water. Return the spaghetti to the pan and stir through the aubergine and tomatoes, adding enough cooking water to give it a silky texture. Season, stir through the rocket and serve.
Typical values per serving:
This recipe was first published in September 2011.