Four cheese tortelloni in a blackened aubergine sauce 🍃
A lot of experiments have been going on in my kitchen recently, and this is one of them. 👩🏻🍳
Blackening aubergines gives them a flavour which is out of this world!! This thick and indulgent sauce goes so well tortelloni or even scooped up with crusty bread!
Give it a go and let me know what you think!
Ingredients
300g Four cheese tortelloni
1 large Aubergine
350g Cherry tomatoes
1 Small onion, finely diced
3 Garlic gloves, finely sliced
1 cup Vegetable stock
1 tsp Dried basil
1/2 tsp Ground black pepper
1/2 tsp Chilli flakes
1/2 tsp Smoked paprika
1/4 tsp Sea salt (or to taste)
3 tbsp Olive oil
Fresh basil leaves 🍃
Parmesan, grated (optional)
Step 1 – In your oven, on high heat, under the grill, place the cherry tomatoes tossed in a little olive oil, in a tray. These should be become soft and nicely charred in around 15 minutes. Take them out and set aside.
Now put the full aubergine under the grill, and turn as each side turns black. Once done, remove the burnt skin and discard it. Set the aubergine aside.
Step 2 – In a large pan, on medium heat,add the olive oil, once hot add the garlic and onions. When the onions are soft, add the cherry tomatoes, aubergine and mash them with your spatula. Next, add the veg stock, and all the dried seasonings. Cook on low for 15 minutes.
Step 3 – Cook the tortelloni as per packets instructions, drain and set aside.
Step 4 – Spoon some sauce on a plate, add some tortelloni, top with basil leaves and parmesan. Enjoy!!
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