Pasta salad with vegetables and eggplant sauce "thermomix"

Preheat oven to 200 ° C. Grease a baking with oil and set aside. Squeeze lemon juice on. Cook the broccoli al dente. Prepare corn as directed on the package. Cherry tomatoes cut in halves. Saute onion until coffee.

Wash eggplant and cut in half lengthwise. Make a small hole in the middle and insert the garlic clove. Place eggplant halves into the prepared tray.

Bake for 15 mins at 200 ° C, delas back and bake 15 minutes more. Remove from the oven, cover with foil eggplant to sweat and let cool for 30 mins.

Meanwhile, put into the vessel 1200 ml of water and schedule 10 min / 100 ° C / 1 speed.

Add the pasta and salt. Place the beaker Varoma (without the top (inside) round) in position to prevent a boiling water overflows from the opening and set the time indicated by the packet / 100 ° C / rotation / speed 1. Drain pasta in Varoma container placed on a bowl and reserve the cooking liquid. Cool paste under running cold water to stop the cooking and pour into a bowl.

With a spoon, scoop the flesh of the two halves of roasted eggplant and garlic and set aside.

Put in the glass eggplant pulp and roasted garlic, oil, basil, juice squeezed lemon, cumin, 100 ml of the cooking liquid and salt and crushes 30 sec / speed 5. C on the spatula, ingredients down into the blades and crush 1 min / speed 10. Pour into a bowl and reserve to serve.

Put in bowl games cherry tomatoes in half, broccoli florets, corn, fried onion and parmesan cheese.

Serve with sauce eggplant.