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Servings Per Recipe: 2
Amount Per Serving
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Preheat the oven to 220 C / gas mark 7.
Chop the aubergine, onion and garlic and shred the basil. Arrange the aubergine and onion in a small roasting tin. Scatter over the garlic, basil and olive oil and season. Roast for 20 - 25 minutes, stirring once or twice until tender and charred.
While the vegetables are cooking, bring a large pan of salted water to the boil and cook the pasta according to the packet's instructions - mine took 8 minutes.
Drain and mix together with the roasted vegetables, goat's cheese and toasted pine nuts. I actually forgot to toast the pine nuts but it didn't matter. Normally I would dry fry them for 3-4 minutes.
Serve immediately with some basil leaves and more seasoning if you desire.
I can't believe that I haven't cooked this recipe for 5 years! It is so delicious and so simple to make plus to you don't need to many ingredients. A perfect midweek supper idea….I just need to now convince Arabella she likes aubergines too, luckily she is already sold on the goat's cheese!
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