Summer Pasta with Eggplant, Cherry Tomatoes, and Stracciatella

Ingredients

• Eggplant1 medium
• Cherry Tomatoes250g
• Saltto taste
• Black Pepperto taste
• Olive Oil2-3 tablespoons, plus more for drizzling
• Oregano1/2 teaspoon
• Burrata or Stracciatella125g
• Pasta (e.g., Rigatoni)250g
• Fresh Basilfor garnish

Method

1. 1

   Cut 1 medium eggplant into small cubes. Halve 250g of cherry tomatoes.

2. 2

   Place the diced eggplant and halved cherry tomatoes in an air fryer basket lined with parchment paper (or a baking dish).

3. 3

   Season with salt, black pepper, 1/2 teaspoon of oregano, and a drizzle of olive oil.

4. 4

   Cook in an air fryer at 180°C (350°F) for 15 minutes, or roast in an oven until tender and slightly caramelized.

5. 5

   While the vegetables cook, boil 250g of pasta in salted water according to package instructions until al dente.

6. 6

   Once the vegetables are cooked, transfer about two-thirds of the roasted eggplant and cherry tomatoes to a tall blending container. Reserve the remaining one-third for topping.

7. 7

   Add half of the 125g burrata (or stracciatella) and a drizzle of olive oil to the blending container with the vegetables.

8. 8

   Blend with an immersion blender until a smooth and creamy sauce is formed.

9. 9

   Drain the cooked pasta and transfer it to a large bowl.

10. 10

    Add the creamy burrata and vegetable sauce to the pasta and toss until well coated.

11. 11

    Serve the pasta in individual bowls.

12. 12

    Top each serving with the reserved roasted eggplant and cherry tomatoes.

13. 13

    Add spoonfuls of the remaining burrata/stracciatella on top.

14. 14

    Garnish with fresh basil leaves and a final drizzle of olive oil.

Prep 7 min · Cook 30 min