Spinach and Ricotta Tortellini on Baked Aubergines with Tomatoes and Pesto

[inspired by Eurostar meal from  the Little Foodie Break to Lille]

Coffee and Vanilla


1 kg aubergines / eggplants (6 medium-small aubergines)
200g jar of green pesto
400g tin of chunky chopped tomatoes
sea salt
black peppercorns
600g tortellini with spinach and ricotta or some Turkish manti
100g mixed salad leaves (wild rocket, watercress, spinach)
500g cherry tomatoes – optional


large deep baking tray or dish
large pot


Cut aubergines into thick (about 1 cm) slices, combine them with chopped tomatoes, pesto, season with salt and place in a baking dish.
Bake in for about 40 minutes in 200°C (392°F).

Few minutes before aubergines are ready, prepare tortellini according to the instructions on the package, usually cook them in boiling water for about 4-5 minutes, drain and leave aside.

Share salad leaves to the plates, top them with baked aubergines, tortellini and cherry tomatoes, season with freshly cracked pepper and serve immediately.

Serve 4-6 people.

Your thoughts…

  1. And another fantastic dish from you for Presto Pasta Nights. This one looks spectacular. Thanks for sharing.

  2. I think this look so special and yummy! xxgloria

  3. So many delicious veggies in this one, including the eggplants and sweet tomatoes. Yum!

  4. This sounds like my pre-half marathon dinner! So many good ingredients in one dish.

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