Warm Aubergine Pasta Salad

Ingredients

• 1 large aubergine
• 200g pasta shapes (dry weight)
• 1 vegetable stock cube
• 6 spring onions, diced
• 1 red chilli, chopped
• 2 beef tomatoes, diced
• a few fresh basil leaves, chopped

• For the dressing
• 1 tbsp white wine
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• salt and freshly ground black pepper

Cooking Instructions

1. Preheat the oven to 200C, 400F, Gas Mark 6 or preheat a barbecue.
2. Cut the aubergine into chunks and season with salt and black pepper. Place on a non-stick baking tray or barbecue grill and cook in the oven or on a barbecue for 8-10 minutes until soft.
3. Cook the pasta in a pan of boiling water containing the stock cube. When cooked, drain and place in a large mixing bowl.
4. Cut the cooked aubergine into small dice and transfer to the mixing bowl. Add the spring onions, chilli and tomatoes and mix well.
5. Mix together the dressing ingredients and pour over the aubergine and pasta salad. Serve with additional salad vegetables tossed in oil-free dressing.

Tips

This recipe also works well using courgettes instead of aubergine.