Servings:
4
Prep time:
10
Cooking time:
25
INGREDIENTS
- - 280g Probios' Ancient Whole Grains Fusilli
- - 300g buffalo mozzarella cheese
- - 2 eggplants
- - 1 basil sprig
- - Extra virgin olive oil
- - Salt
- - pepper
- - Brown Sugar
- - oregano
- - garlic
INSTRUCTIONS
- Peel the eggplants and chop them into 1cm cubes (remove the central part with seeds). Season with 2-3 tablespoons of oil, salt and pepper, and layer them on a baking tray covered with parchment paper.
- Cut the tomatoes in half and place them on baking tray covered with parchment paper, with the cut part facing upwards. Season them with a drizzle of olive oil, salt, pepper, oregano, a sprinkle of brown sugar, and if you want, some garlic powder.
- Bake both trays at 200°C for about 25 minutes, stirring the eggplants when they're hafway through. If needed, set the oven on grill mode for the last 5 minutes. Remove from the oven and let them cool down.
- Chop the mozzarella into cubes and let them sit in a colander.
- Boil the “Probios' ancient grains whole wheat fusilli” with slightly salted boiling water, drain them and let them cool down rinsing them with cold water.
- In a serving bowl, combine the pasta, the eggplants, the tomatoes, the basil leaves, the mozzarella, a drizzle of oil, salt and pepper to taste. Let it season for about 20 minutes before serving.
