Aubergine Parmigiana Salad

Aubergine Parmigiana Salad

Parmigiana, but make it salad! We've taken our favourite parts of this classic dish and turned it into a delicious pasta salad. This is a great dinner and keeps well for a leftover lunch. Remember to season the dish as you go for the best flavour.

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Ingredients

aubergine 2 (chopped)
cherry tomatoes 200 g (halved)
farfalle pasta 300 g
fresh basil 1 handful (torn)
mozzarella cheese ball 200 g
Parmesan 80 g (grated)

Method

Prep the ingredients & preheat the oven

Preheat the oven to 190°C.
Chop the aubergines. Halve the cherry tomatoes.

Cook the aubergines

Place the aubergines onto a large baking tray, drizzle generously with oil and season with salt and pepper. Roast for 15 minutes until tender.

Cook the pasta

Cook the pasta according to the packet instructions. Drain when cooked.

Assemble the salad

Add the pasta, torn mozzarella, cherry tomatoes, Parmesan and fresh basil to the cooked aubergine. Stir to combine. Dress with a little more oil if it needs it, top with basil and enjoy! Remember to season to taste.

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