Each month we bring you a recipe using local produce in season in collaboration with
Summer Pasta Salad (Vegetarian)
Ingredients:
- 1 medium eggplant chopped
- 4 tomatoes
- 1 red onion cut into quarters
- 5 cloves of garlic
- 250g pasta
- Spinach Leaves
- Olive Oil
- Balsamic vinegar
- Fresh Gbejna (optional)
Place eggplant, tomatoes and onion into a greased oven dish. Throw in the garlic whole and unpeeled. Drizzle 1 tablespoon of olive oil. Roast at 180ºC for 1 hour. While you are waiting boil the pasta.
When roasting is done, toss in a handful or two of fresh spinach and basil leaves. The heat will make the spinach wilt a bit.
Take out the garlic cloves, peel, squash. Whisk with ¼ cup of olive oil and ¼ cup of balsamic vinegar. Pour this into the roasted vegetable mix.
Tip in pasta, toss everything and eat immediately. You can add sliced Gbejna.
Recipe courtesy of https://www.ilovefood.com.mt/
