Aubergine & goat's cheese pasta

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Results 21-40

• katyrouth

  11 October 2008

  katyrouth rated and commented on this recipe

  

  I cooked the aubergines for more like 10-15 minutes (till they were soft!) and this was lovely. As others have mentioned, add the goat's cheese at the same time as the pasta, once the pan is off the heat, and it shouldn't melt too much.

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• anniokm

  13 November 2008

  anniokm rated and commented on this recipe

  

  A nice recipe, quick and easy to make and i think it goes well with feta cheese!

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• Patto

  10 December 2008

  Patto rated and commented on this recipe

  

  Lovely flavours - This easy dish has converted me to aubergines. They definitely need longer to soften though and make sure they are well seasoned.

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• JNCWFood

  05 February 2009

  JNCWFood rated and commented on this recipe

  

  Had this tonight and much enjoyed. Reasonably substantial too. Added a yellow pepper, a clove of garlic, some red wine and some worcestershire sauce as extra. Cooked the aubergine, onions, peppers and garlic together first (and for more than 3 minutes) before adding the tomato, wine etc. Added the goats cheese and basil at the end as recommended by others. The basil really made the difference - lovely flavour!

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• Cass

  19 February 2009

  Cass rated and commented on this recipe

  

  Gorgeous. I cooked the aubergine for around 10 mins and added the Goats Cheese just before serving. Very filling as well.

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• Angela

  28 July 2009

  Angela commented on this recipe

  sorry to all you vegetarians out there, but i added some chorizo which goes wonderfully with the eggplant. i agree that the fetta is a good substitute. i used the shell type pasta that scoops up the tomato sauce! love this dish!

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• Angela

  30 July 2009

  Angela commented on this recipe

  sorry for all you vegetarians out there, but i added some chorizo to this recipe. i also prefer to dice the egglplant quite small and fry it before adding the onion. I also used feta and just added it whilst tossing through the pasta. Like this one!

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• Daphne

  30 August 2009

  Daphne commented on this recipe

  This is so delicious. Second time round, I put the chopped tomatoes in a separate pan, added some red wine and let it bubble away for a while before adding to the main ingredients - gives a more intense flavour

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• callingpiper

  28 September 2009

  callingpiper rated this recipe

  

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• EmmaJ4

  21 March 2010

  EmmaJ4 rated this recipe

  

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• Joanne Ruffell

  25 July 2010

  Joanne Ruffell rated and commented on this recipe

  

  This is a really tasty dish. I roasted the aubergine, which i had drizzled with extra-virgin olive oil and salt and pepper, for 10 minutes in the oven at 220c. Once it was roasted I added it to the sauce juct before serving with the goat's cheese and basil.

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• K8 GDY

  26 July 2010

  K8 GDY rated and commented on this recipe

  

  This is a really straight forward dish that allows you to be as creative as you like. I added some orange pepper with the aubergine. I also had some chorizo in the fridge to use up so fried that off in a little red wine and added with the pasta. My husband who loves meat and pasta adored it!

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• Simonek

  19 August 2010

  Simonek rated and commented on this recipe

  

  Used feta instead of goat's cheese from personal preference. Added garlic, which tends to improve pretty much anything. And would certainly agree that the aubergine comes up undercooked using the timings in the recipe. Can't see it becoming a regular dish.

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• Cat

  24 October 2010

  Cat rated and commented on this recipe

  

  Made this dish for a big group, and they all loved it. simple and gorgeous, will def make this again!

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• donnalovescheese

  18 November 2010

  donnalovescheese rated and commented on this recipe

  

  So simple and so tasty. Used feta as recommended by others which was lovely.

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• Jelly Baby

  13 January 2011

  Jelly Baby commented on this recipe

  I made this last night for dinner. It was really quick and easy to prepare and tasted ok, but the aubergine definately needs cooking for longer. It really put me off wanting to make it again. I will maybe try it again another time and try the suggested griddling!

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• FoodLover81

  07 June 2011

  FoodLover81 rated and commented on this recipe

  

  lovely flavours, sugar really made a difference too. i used mozzarella instead of goats cheese which gave a lovely mild flavour and creamy texture. definitely recommend it i'll be eating this a lot !

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• grizzlemuffin

  21 June 2011

  grizzlemuffin rated and commented on this recipe

  

  I always 'weep' aubergines first with salt to get rid of the bitter juice. Much prefer the flavour this way. I also cooked the aubergine for much longer than the recipe said. It was a definite hit though and I'll be making it again!

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• dominika

  22 January 2012

  dominika commented on this recipe

  I love this simple and tasty dish! I recommend adding a few chopped sun dried tomatoes for even more flavour!

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• nmh

  05 April 2012

  nmh rated and commented on this recipe

  

  I cooked the aubergine in the oven for 10 mins, bit of olive oil and lots of seasoning. Didn't have tinned toms so used fresh, cut up small with garlic and the sugar. Cooked at the same time as the aubergine. I agree you need the sugar. Put in some tinned mackerel as always looking for hiding oily fish as my other half can't stand it, but I think it's important! Then added the cooked aubergine. 5 more mins the added the cheese. It's magic once you add the goats cheese, really creamy. Had it with wholemeal spaghetti.

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Ingredients

• 300g penne
• 1 tbsp olive oil
• 1 onion , chopped
• 1 aubergine , cut into small chunks
• 400g can chopped tomatoes
• pinch sugar
• handful basil leaves
• 200g goat's cheese , cubed

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 15 mins

Vegetarian

Ingredients

• 300g penne
• 1 tbsp olive oil
• 1 onion , chopped
• 1 aubergine , cut into small chunks
• 400g can chopped tomatoes
• pinch sugar
• handful basil leaves
• 200g goat's cheese , cubed

Per serving

484 kcalories, protein 22g, carbohydrate 64g, fat 17 g, saturated fat 9g, fibre 5g, sugar 8g, salt 1.12 g

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