PASTA SALAD ALLA NORMA
Provided by Valerie Bertinelli
Categories side-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Put the eggplant in a colander and toss with 1 teaspoon salt. Let stand, tossing occasionally, for 30 minutes to 1 hour. Rinse and drain well, then pat dry with paper towels.
- Bring a large pot of salted water to a boil. Cook the penne according to the package directions.
- While the pasta cooks, heat the oil in a large skillet over medium-high heat until it shimmers. Add the eggplant and cook, stirring occasionally, until very tender and golden brown, about 8 minutes. Add the cherry tomatoes, capers and garlic and cook, stirring often, until the tomatoes start to break down, about 2 minutes more. Transfer to a large bowl.
- Add the drained pasta to the bowl with the eggplant mixture and stir in the vinegar; add salt to taste. Let stand until cooled to slightly warm or room temperature, then stir in the mozzarella and basil. Serve immediately or refrigerate for up to 4 hours.
EGGPLANT AND SAUSAGE PASTA SALAD
Provided by Nancy Fuller
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil.
- Bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain in a colander and let cool a bit before transferring the pasta to a large bowl. Drizzle with the 2 tablespoons olive oil and mix to combine.
- Add the eggplant to the prepared baking sheet; drizzle with the 1/4 cup olive oil, sprinkle with salt and pepper, and toss it all together. Roast until golden, tender and caramelized, about 30 minutes.
- Heat a nonstick skillet over medium-high heat. Add the sausage and saute until cooked through, using the back of a wooden spoon to crumble the sausage, 6 to 7 minutes. Add the tomatoes and garlic and cook until heated through and starting to soften a bit, 1 minute. Add the sausage mixture to the pasta bowl. Add the lemon juice, basil, parsley, olives and roasted eggplant to the bowl and toss together. Top with the feta cheese. Serve at room temperature.
EGGPLANT PASTA SALAD
To me, the best thing about spring and summer is fresh eggplant from the garden. This recipe is from Real Simple.
Provided by Pinay0618
Categories Penne
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons of the oil in a large saucepan over medium-high heat. Add the celery and cook, 3 minutes. Stir in the eggplant and tomatoes.
- In a small bowl, combine the tomato paste, vinegar, 1/4 cup water, 2 1/2 teaspoons salt, 1/4 teaspoon pepper, and the sugar. Stir into the eggplant. Cover and reduce heat to medium-low. Cook, stirring occasionally, until the eggplant is tender, 15 to 20 minutes. Remove from heat and stir in the capers, pine nuts (if using), and parsley.
- Meanwhile, cook the penne according to the package directions. Toss with the remaining oil, let cool, and cover. Combine the eggplant with the pasta before serving.
Nutrition Facts : Calories 574.3, Fat 13.2, SaturatedFat 1.9, Sodium 293.8, Carbohydrate 108.3, Fiber 18.9, Sugar 8.3, Protein 11.7
GRILLED RATATOUILLE PASTA SALAD
Slice up grilled eggplant and zucchini and toss with hot pasta, fresh tomatoes, herbs, and mozzarella for an almost instant ratatouille-inspired pasta dinner with all sorts of nice chargrilled flavors.
Provided by Anna Stockwell
Categories Grill Zucchini Eggplant Pasta Salad Tomato Mozzarella Vinegar Thyme Basil Summer Dinner Kid-Friendly Small Plates Vegetarian Pasta
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prepare a grill for medium heat. Toss zucchini, eggplant, and 1/4 cup oil on a rimmed baking sheet; season with 1 tsp. salt and 1/2 tsp. pepper. Grill, turning often, until steamy, tender, and charred all over, 8-12 minutes. Return to baking sheet and let cool.
- Cook pasta according to package directions.
- Slice grilled vegetables into bite-size pieces and transfer to a large bowl. Add tomato, cheese, vinegar, thyme, and 1 1/2 tsp. salt, 1/2 tsp. pepper, and 1/2 cup oil and mix to combine. Drain pasta and immediately add to bowl with vegetables. Mix well to combine, then top with basil.
- Do Ahead: Vegetables can be grilled 3 days ahead. Transfer (whole) to an airtight container and chill.
PASTA SALAD WITH ROASTED EGGPLANT GIBB
Categories Salad Pasta Side Roast Picnic Basil Pine Nut Eggplant Bell Pepper Summer Potluck Gourmet Vegan Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 11
Steps:
- Preheat oven to 300°F.
- In a large colander set over a bowl toss eggplant with salt and let stand 1 hour.
- Rinse eggplant under cold water and gently squeeze by handfuls to remove excess liquid. Transfer eggplant to a large jelly-roll and toss with 2 tablespoons oil. Roast eggplant in middle of oven, shaking pan occasionally, until tender and golden, about 45 minutes, and cool.
- In a 4-quart kettle bring 2 quarts salted water to a boil for pasta.
- In a large bowl stir together eggplant, bell peppers, pine nuts, parsley, and basil.
- In a small bowl whisk together garlic, sugar, vinegar, and salt and pepper to taste. Add remaining 3 tablespoons oil in a stream, whisking, and whisk until emulsified.
- Add pasta to boiling water and boil, stirring occasionally, until al dente. In colander drain pasta and rinse under cold water. Add pasta to eggplant mixture and drizzle with dressing.
More about "eggplant pasta salad food"
MEDITERRANEAN PASTA SALAD WITH EGGPLANT - JAMIE GELLER
From jamiegeller.com
Cuisine Greek & Mediterranean, ItalianEstimated Reading Time 2 minsCategory SaladsTotal Time 2 hrs 7 mins
- Place eggplant and onion on lined sheet and toss with evoo, salt, and pepper. Roast eggplant for 30 minutes, stirring occasionally.
- Toss tomatoes and almonds with evoo and add to sheet pan. Roast, stirring occasionally, for 7 minutes. Add grated garlic and roasted red peppers and continue roasting for 10 minutes.
- Transfer roasted ingredients to a large platter. Mix cooked pasta and spinach with vegetables. Drizzle with evoo and toss with Kalamata olives, fresh basil and mint, and Parmesan (for dairy meals).
REAL SIMPLE ROASTED EGGPLANT AND OLIVE PASTA SALAD
From realsimple.com
5/5 (69)Total Time 30 minsAuthor Paige GrandjeanCalories 521 per serving
- Preheat oven to 475°F. Toss eggplant and olives with 3 tablespoons of the oil on a rimmed baking sheet. Roast in a single layer until eggplant is tender, 18 to 20 minutes.
- Meanwhile, cook pasta according to package directions; drain well. Whisk together vinegar, salt, pepper, chopped oregano, and remaining 3 tablespoons oil in a small bowl.
- Toss together pasta, eggplant-olive mixture, feta, tomatoes, and dressing. Garnish with oregano leaves.
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