Risoni with roasted eggplants, cherry tomatoes and feta








Cut the long eggplants into halves and then quarters, if the 'strips' are too long cut them in half again.
Sweat them with rock salt for 30 minutes, rinse well and place into a large roasting pan. Add 4 cloves of garlic, peeled and halved, 300 g of cherry tomatoes, halved (these were from my garden), 3 tbsp olive oil, 1 tsp smoked paprika, half tsp smoked salt, a sprinkle of coriander seeds, and a sprinkle of cumin seeds, lightly crushed in a mortar and pestle.





Roast the vegetables for about 1 hour. When the vegetables are nearly done, cook the risoni pasta in plenty of boiling water, drain and pour over the hot vegetables (still in the roasting dish). Add some cubed feta cheese and decorate with flat leaf parsley. Serve immediately, but if you have some leftovers this pasta will be good even cold, the day after. FYI, I have also made this dish using red and yellow capsicums instead of cherry tomatoes, and it was also very good, but I prefer the roasted tomato version.




Photos and Recipes by Alessandra Zecchini ©


Comments

  1. I really love eggplant and this looks delicious.

    ReplyDelete
  2. That a simple and super yummy recipe.. :)
    US Masala

    ReplyDelete
  3. Mi piace molto, anche io ho usato la pasta risoni per fare una ricetta importante come è la tua, buona giornata, ciao.

    ReplyDelete
  4. Simply irresistible...delicious!

    ReplyDelete
  5. How lovely, the eggplant looks lovely and makes me ready to break out my summer clothes and eat out on the deck.

    ReplyDelete
  6. This is amazing, I will make this!

    ReplyDelete
  7. Piatto gustosissimo e colori meravigliosi.

    ReplyDelete

Post a Comment