Roasted Eggplant and Garlic Pasta with Labneh
Ingredients
- 2 can chopped tomatoes
- 2 large eggplants, cut into cubes
- 2 whole garlic bulbs
- 8-9 pieces sun-dried tomatoes, thinly sliced
- salt and pepper to taste
- ½ tsp sugar
- 2 tsp oregano
- 2 tbsp olive oil
- ½ cup labneh
- 1 pack pasta of choice
- chilli flake, (optional)
- handful of basil leaves, roughly chopped
Instructions
- Preheat your oven or Air-fryer to 200°C. To oven roast, lay the eggplants on a large baking sheet. Drizzle olive oil over the top, season with salt and pepper and roast them in the preheated oven for 20 to 25 minutes, or until they've turned a beautiful golden brown. Alternatively, airfry for 15 to 20 minutes, until golden brown.
- After roasting, remove the garlic skin and set the roasted eggplant and garlic aside.
- To prepare the pasta, fill a large pot with water, season with salt and bring to a boil. Add the pasta, and cook al-dente according to package instruction.
- While the pasta is cooking, in a large shallow pot add the chopped tomatoes and, sun-dried tomatoes, roasted eggplants and roasted garlic. Season with oregano, salt, pepper and sugar; let this tomato sauce simmer on medium heat for about five minutes.
- Once the pasta is ready, drain the water, then add the pasta to the pot with the tomato sauce. Stir well to make sure the pasta is evenly coated.
- Serve up the pasta in dishes, topping each serving with a spoonful of labneh and some freshly chopped basil leaves.
- For those who like a bit of heat, sprinkle some chili flakes over the top of your dish.