Ingredients
- Aubergines 2
- Garlic cloves 2
- SpinneysFOOD Extra Virgin Olive Oil 75ml
- SpinneysFOOD Fine Sea Salt ½ tsp
- SpinneysFOOD Sun-dried Tomatoes 150g
- SpinneysFOOD Feta Cheese 250g
- SpinneysFOOD Organic Penne Rigate 225g
- Harissa paste 2 tbsp
- SpinneysFOOD Flat-Leaf Parsley 1/2 tsp
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."
Baked feta, aubergine and harissa penne
Mediterranean 20 Mins Prep · 90 Mins Cook
- Preheat the oven to 200°C, gas mark 6.
- Cube the aubergines. Finely slice the garlic.
- 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.
- Add the sundried tomatoes and feta to the dish and roast for another 20 minutes.
- Cook the pasta according to package instructions.
- Once the feta has softened, add the pasta to the dish and mix through. Top with harissa paste.
- Roughly chop the parsley and sprinkle over.
- Serve immediately.