Chickpea Fusilli With Eggplant, Tomato, And Green Onion
Prep Time:
Cook Time:
Servings:
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
  1. Toss eggplant with olive oil. Roast at 400 degrees F until brown and tender.
  2. Toss tomatoes and garlic with olive oil and roast in the same oven until the tomatoes are blistered. Remove the garlic and finely chop.
  3. Toss eggplant, garlic, tomatoes (including juices) with fusilli. Add a splash of olive oil if needed.
  4. Season with salt and pepper. Garnish with parsley and green onion.