Eggplant Pasta Salad is on of those dishes that, despite hot weather, you must try. For this recipe I used a rund eggplant, with a slightly sweeter taste. I also added sun-dried tomatoes, red onion, pie nuts, basil, and some caciotta cheese… a great combination 😉 If you’re searching for an original pasta salad, you could try this one. Maybe I’ve just given you a fresh idea for your lunch 😛
I leave you to the recipe and go to work, my week of vacation has left me with some backlog of work.
Kisses, have a good day 🙂
Preparation Time: 10 min
Cooking Time: 20 min
Total Time: 30 min + 1 hour in the fridge
Cook pasta “al dente” in a large pot with hot-boiling salted water.
Drain it, and put it in a bowl. Add a little oil and stir.
Wash eggplant and cut it into quite thin slices.
Grill eggplant slices, on both sides.
Meanwhile, toast pine nuts in a non-sticku pan.
Wash basil and dry leaves, thinly slice onion, drain sun-dried tomatoes (in case you’re using preserved ones, like I did).
Combine all the ingredient in a bowl.
Then add pasta and roughly grated cheese.
Refrigerate for 1 hour before serving.
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