Eggplant, Chicken & Gorgonzola Orrechiette

Cook time 25 minutes
Servings 4


500g San Remo Orrechiette
3 medium size eggplants
3 tbs olive oil
1 tbs butter
1 white onion, peeled & finely diced
250g chicken mince
salt and pepper
1 tbs garlic, crushed
12 cherry tomatoes, halved
100g mascarpone
100g gorgonzola, crumbled
½ bunch basil leaves, torn
Extra cracked black pepper to garnish

Eggplant, Chicken & Gorgonzola Orrechiette


Cook pasta as per packet directions.

To prepare the eggplant, cut into medium dice, then place in a colander and sprinkle with salt. Allow to stand for 10 minutes and drain. Pat dry eggplant dice with paper towel ready to use.

Heat a large frypan over medium heat, add olive oil, butter and onion and fry for 2 minutes until onion becomes translucent.

Add eggplant and chicken and cook for 5 minutes until the eggplant becomes soft and the chicken is cooked. Season with salt and pepper and add the garlic.

Place tomatoes to pan and cook for a further 3 minutes until tomatoes are almost collapsing.

Turn down heat and add mascarpone and fold through.

Strain pasta and add to pan.

Turn off heat and crumble in gorgonzola and tear in basil leaves.

Mix pasta well and serve with extra cracked black pepper.