Chickpea Fusilli With Eggplant, Tomato, And Green Onion

Name: Chickpea Fusilli With Eggplant, Tomato, And Green Onion
Ingredients: 1 package chickpea fusilli, cooked; 1 large japanese eggplant, small dice; 1 pint cherry tomatoes, halved; 4 garlic cloves, smashed; olive oil; salt and pepper; 1 tablespoon parsley, chopped; 2 green onions, sliced

Explore Cuisine|March 15, 2016 11:11 am EST

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Explore Cuisine Chickpea Fusilli is a healthy and delicious mealtime choice that will simplify your life for the long run! With only four organic, whole food ingredients, this pasta contains 11 grams of protein and nearly 20 percent of your daily dietary fiber requirement per serving. With its soft and supple texture and mild taste, this pasta is chickpea heaven!

Servings

2

Ingredients

1 package chickpea fusilli, cooked
1 large japanese eggplant, small dice
1 pint cherry tomatoes, halved
4 garlic cloves, smashed
olive oil
salt and pepper
1 tablespoon parsley, chopped
2 green onions, sliced

Directions

Toss eggplant with olive oil. Roast at 400 degrees F until brown and tender.
Toss tomatoes and garlic with olive oil and roast in the same oven until the tomatoes are blistered. Remove the garlic and finely chop.
Toss eggplant, garlic, tomatoes (including juices) with fusilli. Add a splash of olive oil if needed.
Season with salt and pepper. Garnish with parsley and green onion.