Creamy pasta with smoky brinjal

Creamy pasta with smoky brinjal

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  • 4
  • Easy
  • 15 minutes
  • 30 minutes
  • Jean Daneel Signature Series Chenin Blanc 2005


  • 2 brinjals (about 400g), sliced in half lengthways
  • 1 chorizo sausage, chopped
  • 200 g bacon, chopped
  • 2 chillies, chopped
  • 4 cloves garlic, crushed
  • 2 T olive oil
  • 1½ cups Greek yoghurt
  • 500 g lasagne sheets, cooked
  • Coriander, to garnish
  • Mint leaves, to garnish

Cooking Instructions

Preheat the oven to 200ºC.

Place the brinjal on a baking tray and top with the sausage, bacon, chilli and garlic. Drizzle with olive oil. Roast for 20 minutes, tossing now and again to keep all the ingredients moistened.

Mix in the yoghurt. Spoon the mixture over the pasta. Garnish with coriander and mint.

Per serving: 4174.4kJ, 38.2g protein, 43.3g fat, 110g carbs


TASTE’s take:

This is a great stand-by that is delicious, looks special and doesn’t take long to make.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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