Organic Chickpea Fusilli With Eggplant, Tomato, Green Onion

1. 1

   Toss eggplant with olive oil. Roast at 400 degrees Celsius until brown and tender. Toss tomatoes and garlic with olive oil and roast in the same oven until the tomatoes are blistered. Remove the garlic and finely chop.

2. 2

   Mix eggplant, garlic, tomatoes (including juices) with fusilli. Add a splash of olive oil if needed.

3. 3

   Season with salt & pepper. Garnish with parsley and green onion.

* Per serving · 4 servings · Values may vary.

No additional tips available.