Pasta salad with aubergine cream

Ingredients for 4 people

  • 350 g of Equilibrium Food penne
  • 500 g of aubergines
  • 2 cloves of garlic
  • 200 g of cherry tomatoes
  • Parsley
  • Equilibrium extra virgin olive oil
  • Salt
  • Pepper


  • Cut the aubergines in half, then make diagonal cuts on their surface and season with a little oil;
  • Bake in oven at 200 degrees for 30 minutes;
  • Once cooked let them cool and then dig the pulp;
  • Whisk the pulp with garlic and adding the oil necessary to make it creamy;
  • Finally, scent it with minced parsley;
  • Cook the pasta in plenty of salted water and drain when “al dente”;
  • Once drained place it under a jet of cold water. In this way you will stop cooking;
  • Season the pasta with extra virgin olive oil so as not to stick the feathers together;
  • Cut the tomatoes into small pieces;
  • Season the pasta with the aubergine cream and add the tomatoes.