1 medium eggplant chopped
4 tomatoes
1 red onion into quarters
5 cloves of garlic
250g pasta
Spinach Leaves
Olive Oil
Balsamic vingear
Fresh Gbejna (optional)


  • Put into a slightly greased oven pan. Throw in of garlic (unpeeled). Drizzle 1 tablespoon of olive oil, salt and pepper
  • Roast at 180ºC for 1 hour
  • While you’re waiting, boil the pasta
  • When roasting is done, toss in a handful or two of fresh spinach leaves and fresh basil leaves. The heat makes the spinach wilt a bit
  • Take out garlic cloves, peel, squash. Whisk with ¼ cup of olive oil and ¼ cup of balsamic vinegar. Pour this into the roasted vegetable mix
  • Tip in pasta, toss everything, and eat immediately!
    (You can add sliced fresh gbejna too!)

One thought on “Recipe Monday – Summer Pasta Salad (vegetarian)

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