Fusilli with Grilled Aubergine

This wholesome pasta dish combines hearty brown fusilli with smoky, charred aubergine and sweet grilled tomatoes for a Mediterranean-inspired flavour. The wholegrain pasta provides fibre for digestive health and sustained energy, while the aubergine and tomatoes add antioxidants, vitamins, and minerals to support overall wellbeing. Fresh basil and lemon bring a bright, fragrant lift, and a drizzle of extra virgin olive oil adds heart-healthy monounsaturated fats. Served with optional lean chicken breast for added protein, it’s a satisfying and balanced meal perfect for a light yet nourishing dinner.

Serves: 4

Ingredients

• 225g cooked chicken breast

• 3 tomatoes, halved

• 1 sweet onion, coarsely chopped

• 1 aubergine, sliced into 1.25cm rounds

• 3 tbsp extra virgin olive oil (divided)

• sea salt and black pepper, to taste

• 1 lemon, juiced

• 1 garlic clove, minced

• 15g basil leaves, chopped

• 250g uncooked brown fusilli

Method

1. Add tomato, onion and aubergine to a large bowl and toss with half of your olive oil.

2. Season with salt and pepper. Place veg on the grill with tomatoes facedown. Grill for 7 - 8 minutes until slightly charred, flipping the aubergine half way through.

3. Remove veg. Place tomatoes in a mixing bowl and mash with a fork. Finely chop the grilled onions and mix with the tomatoes. Chop courgette into cubes. Meanwhile cook the pasta until al dente.

4. Create the basil-lemon olive oil sauce by combining fresh basil leaves, remaining olive oil, lemon juice and minced garlic clove. Season to taste then drizzle over the pasta.

5. Top with aubergine and seasoning to taste. Serve alongside a grilled chicken breast (optional). Enjoy!

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