About this recipe:Add a whole new depth of flavour to pasta salad by tossing in some roasted aubergine. The flavour pairs nicely with sweet red pepper and feta cheese. Make this dish even more colourful by using tri-coloured pasta that's flavoured with tomato and spinach.
2 medium aubergines
1 or 2 tablespoons olive oil
1 large avocado
2 tablespoons lemon juice
300g pasta twists or spirals (such as fusilli or rotini)
1 red pepper, seeded and diced
50g marinated feta or plain feta, diced
salt and freshly ground black pepper
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Method Prep:25min › Cook:20min › Ready in:45min
Preheat the oven to 200 C / Gas 6. Slice the aubergines lengthways into slices about 1cm thick. Place on a non-stick baking tray, brush both sides with olive oil and sprinkle with salt. Bake for 8–10 minutes on each side, or until golden and soft. Set aside.
Cut the avocado in half, remove the stone and dice the flesh. Sprinkle with 1 tablespoon of lemon juice and a little salt.
Bring a large pan of lightly salted water to the boil. Add the pasta and cook for 10 minutes, or according to the packet instructions, until al dente.
Dice the aubergine. Spoon 1 tablespoon of the pasta cooking water and add it to the aubergine. Drain pasta; add to the aubergine mixture. Add the avocado, red pepper and feta. Gently toss to mix. Season to taste with remaining olive oil, lemon juice, salt and pepper; toss again and serve.