It was very tasty and easy to make. Next time I would probably use Feta cheese instead of goat's cheese
1 medium aubergine, cut into wedges
1 Red Onion, cut into wedges
2 cloves garlic, finely chopped
2 tbsp extra virgin olive oil
8 leaves fresh basil, shredded, plus a few whole leaves for garnishing
150g essential Waitrose
Fusilli dried pasta
100g pack goat’s cheese
2 tbsp toasted pine nuts
1. Preheat the oven to 220°C, gas mark 7.
2. Arrange the aubergine and onion in a small roasting tin. Scatter over the chopped garlic, olive oil and shredded basil leaves. Season. Roast for 20–25 minutes, stirring once or twice until tender and charred.
3. Meanwhile, bring a large pan of water to the boil and cook the pasta for 10 minutes until tender.
4. Drain and toss with the cooked vegetables, goat’s cheese, pine nuts and seasoning. Garnish with basil leaves and serve with a green salad.