| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 90 minutes |
| Serves | 4 |
| Cuisine | Mediterranean |
| Diet | Vegetarian |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 689 |
| Fat | 30g |
| Saturates | 9g |
| Protein | 28g |
| Carbs | 88g |
| Sugars | 28g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Preheat the oven to 200°C, gas mark 6.
2
Cube the aubergines. Finely slice the garlic.
3
Place the aubergine in a roasting dish along with the garlic, drizzle with the olive oil and season with salt. Place in the oven and bake for 40-45 minutes, or until very tender.
4
Add the sundried tomatoes and feta to the dish and roast for another 20 minutes.
5
Cook the pasta according to package instructions.
6
Once the feta has softened, add the pasta to the dish and mix through. Top with harissa paste.
7
Roughly chop the parsley and sprinkle over.
8
Serve immediately.
