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Creamy Tomato, Burrta and Eggplant Pasta

Try our indulgent and flavoursome creamy tomato burrata with eggplant pasta


  • 1 packet lasagna noodles
  • 2 tbsp olive oil
  • 2 medium eggplants, chopped roughly
  • 1 onion, chopped roughly
  • 4 cloves garlic, minced
  • 400g Ardmona Diced Tomatoes
  • 2 medium burrata
  • Handful of oregano


  1. In a large saucepan, fill three quarters of the way full with water and add salt. Cook lasagna noodles for 8 to 10 minutes or until al dente. Drain and keep warm, reserve 1/2 cup pasta water.
  2. While the pasta is cooking, in a fry pan, heat oil over a medium heat. Sautee eggplant and onion for 5 minutes or until golden.
  3. Add garlic and cook for a further 4 minutes.
  4. Add Ardmona canned tomatoes and for 4 minutes or until the eggplant is tender.
  5. Tear in 1 burrata and stir in until melted.
  6. Add the pasta and reserved pasta water to the pan and toss.
  7. Serve with torn burrata and oregano leaves.
Creamy Tomato, Burrta and Eggplant Pasta

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