Pasta with Eggplant Cream and Cherry Tomatoes

Instructions

1. Prepare Eggplant: Trim the eggplant and cut it into slices, then sticks, and finally into cubes. Place the cubes in a pan.
2. Prepare Cherry Tomatoes: Cut the cherry tomatoes in half and place them in a separate pan.
3. Season Vegetables: For the eggplant, add oil, salt, a little dried chili pepper, and chopped basil. For the cherry tomatoes, add more oil, a pinch of salt, and brown sugar. Massage both pans to coat the vegetables evenly.
4. Roast Vegetables: Cook both pans on the same shelf in the oven at 200°C (392°F) for 35-40 minutes until roasted.
5. Prepare Eggplant Cream: Reserve a few eggplant cubes for garnish. Collect all the juice from the cherry tomatoes and add it to the roasted eggplants. Place the eggplants and juice in a blender, add a little more basil, and blend thoroughly to create a smooth cream.
6. Cook Pasta and Combine: Cook the fusilli pasta until al dente. Drain the pasta directly into the pan with the eggplant cream. Add a little pasta cooking water, drizzle with raw olive oil, and add some fresh basil. Mix well to combine.
7. Plate and Garnish: Plate the pasta and garnish with reserved eggplant cubes, roasted cherry tomatoes, and mini basil leaves for a fresh green touch.