Chickpea Fusilli with Eggplant, Tomato, Green Onion Recipe
Servings Prep Time
4people 20minutes
Cook Time
15minutes
Servings Prep Time
4people 20minutes
Cook Time
15minutes
Ingredients
  • 1package chickpea fusillicooked
  • 1large Japanese eggplantsmall dice
  • 1pint cherry tomatoeshalved
  • 4garlic clovessmashed
  • olive oil
  • salt and pepper
  • 1tbsp parsleychopped
  • 2 green onionssliced
Instructions
  1. Toss eggplant with olive oil. Roast at 400°F until brown and tender.
  2. Toss tomatoes and garlic with olive oil and roast in the same oven until the tomatoes are blistered.
  3. Remove the garlic and finely chop.
  4. Toss eggplant, garlic, tomatoes (Including juices) with fusilli.
  5. Add a splash of olive oil if needed. Season with salt and pepper.
  6. Garnish with parsley and green onion.
  7. Chill and serve.