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Galbani Mozzarella and Sicilian Aubergine Pasta


  • 1 aubergine, cut into small chunks
  • 6 tbsp olive oil
  • 2 garlic cloves, crushed
  • 200g cherry tomatoes, halved
  • 200g fusilli pasta
  • 125g ball Galbani® Mozzarella, torn
  • 2 tbsp toasted pine nuts
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Preparation Instructions

  1. Fry the aubergine in a pan with 4 tbsp oil until golden brown and softened, then remove to a plate. Add the remaining oil and the garlic to the pan, then fry gently until golden. Add the tomatoes with a glass of water, turn the heat down, and bubble gently until saucy.
  2. Meanwhile, bring a large pan of salted water to the boil, add the pasta and cook according to pack instructions.
  3. Drain the pasta well, then tip into the frying pan with the aubergines, Galbani® Mozzarella, pine nuts and seasoning. Toss until the cheese melts and everything is warmed through.