Print Recipie

Serving: 4 people
Preparing Time: 4 minutes
Cooking Time: 30 – 40 minutes
Ingredients:
1 small size eggplant
1 tbsp whole grain mustard
2 tbsp extra version olive oil
1 clove of garlic
1/2 a lemon
1/4 tsp thyme
1/2 tsp oregano
1/2 tsp salt
1/4 tsp mix spices (could be replaced with ground black pepper)
1/4 cup cashew
1/2 cup farfalle
2 cups of roughly chopped lettuce
1 small shredded carrot
1 small finely chopped cucumber
Directions:
– In a simmering water, cook the pasta on medium-high heat for 12 minutes. Drain it and leave aside.
– With a fork, poke the eggplant from all areas, make sure it’s well pocked.
– Line a baking tray with a foil. Place the eggplants on the tray and roast in the oven for 30 – 40 minutes at 180 C until it becomes soft and tender.
– In a hot pan, roast the cashew until golden brown.
– When the eggplant is done, peel the skin and keep the flesh.
– Transfer the eggplant flush, cashew, and garlic into a pestle. Grind them finely.
– Add the rest of ingredients to the eggplant mixture and give it a good mix.
– Place the lettuce, carrot, cucumber, and pasta in a large bowl. Pour the sauce over and mix it well.
– Refrigerate for 10 minutes and serve with a drizzle of extra version olive oil on top.
Enjoy!