Al dente pasta with roasted eggplant, cheese and mint or Greece on a plate
Extend your summer with Mediterranean flavors! A light dinner of pasta cooked al dente with roasted eggplant, crunchy cheese, and fragrant mint is perfect for sitting on the patio with a glass of wine. But it will also work great in a lunchbox for work the next day.
Ingredients · Servings 4
- sunflower oil
- 400g halloumi cheese
- 100 ml virgin olive oil
- 400 g pasta
- oregano
- chickpeas
- 150 g black olives
Method · 35 min
- Heat a frying pan, add some sunflower oil, halloumi cheese and fry.
- Season the grilled cheese with olive oil, lemon juice and mint and leave to marinate.
- Cook the pasta in well-salted water and drain.
- Heat a frying pan, add sunflower oil, unpeeled eggplant, slightly crushed garlic and fry over medium heat until soft. Season with salt, pepper and oregano.
- Add the chickpeas, olives, and cooked pasta and mix well.
- Serve on a plate, add halloumi cheese and pour over the remaining lemon-mint marinade.
- Bon appetite!