Pasta Monday – Oven Roasted Aubergine and Cherry Tomatoes

I hope that you’ve all had a wonderful weekend, and a great Valentine’s day. Our weekend was pretty low key. On Friday night we went for some sushi and cocktails. Cocktails at our favourite place in Rotterdam, Mad Mick’s Breakaway Cafe! On Saturday we watched some biathlon, one of our favourite winter sports to watch. Even though we had a low key weekend, Monday did come quite quickly. So here’s to our weekly pasta dish!
I don’t know about you but I’ve often done oven roasted aubergine as a vegetable aside. I usually put some herbs and olive oil to give it a nice taste. It’s one of my favourite ways (besides ratatouille) to eat aubergine, and they always come out delicious. The taste is just so good. So last week I thought it would be a great idea to have our weekly pasta dish with oven roasted aubergines. I added some cherry tomatoes too and a little ingredient that made our dish very hot!

_MG_6273_MG_6275_MG_6287That key ingredient was a small but devilish jalapeño! I wanted this dish to have a little something spicy. To be a bit hot. It wasn’t my intention to make this dish they way it turned out. I’ve used jalapeños before and I cannot remember it being so hot. So I did what I did, put a whole jalapeño and its seeds to roast with the aubergine and cherry tomatoes. The smell was divine as all of the vegetables were roasting. Once everything had cooked and roasted, eating was a little bit difficult. You could really taste the jalapeño when eating a piece of aubergine, but the hotness became more subtle when eating everything together. However, I would advise, for those who do not particularly like eating spicy food, to remove all the seeds and maybe even roast only half a jalapeño.

– 1 aubergine
– 250 g of cherry tomatoes
– 1/2 or 1 jalapeño
– 3 garlic cloves (not pealed)
– olive oil
– salt and pepper
– pasta (linguine, spaghetti, pappardelle)

– Pre-heat oven to 180°C
– Thinly slice the aubergine and chop the jalapeño
– On a baking sheet, place the sliced aubergine, the cherry tomatoes, the chopped jalapeño, three garlic cloves and spread some olive oil over the vegetables. Add salt and pepper to taste
– Cook for 25 minutes, in the meantime cook pasta of your choice
– Cut the roasted aubergine in small pieces
– On a plate, serve cooked pasta with the roasted vegetables on top and enjoy!!

Note: if you do not like your food to be too hot, remove the seeds in the jalapeño and you could only use half of a jalapeño. Your dish will still be full of flavours, but much easier to eat. For my boyfriend, this was way too hot. I agree that our mouths were on fire but I still enjoyed it. You might wondering what I did with the garlic cloves after they roasted – nothing. I completely forget about them. But this is what you could do. Just remove the skin, and squash the roasted garlic, adding it on top of your dish once you’ve placed everything on a plate. I’m sure it will be delicious. I’ll definitely do that next time around!