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Tortellini With Roasted Eggplant Salad

Fresh.n.Natural's picture
My family of eggplant lovers fell head over heels in love with this Tortelloni With Roasted Eggplant Salad. What I would say is that you need not necessarily be a eggplant lover to like this PTortelloni With Roasted Eggplant Salad. Check it out for yourselves!
  Parmesan and cracked black peppercorn tortellini 9 Ounce (1 Package)
  Sun dried tomato basil mozzarella tortellini 12 Ounce (1 Package)
  Eggplant 480 Milliliter (Small Dice, 2 Cups)
  Olive oil 45 Milliliter (3 Tablespoon)
  Garlic 6 Clove (30 gm), chopped
  Golden raisins 60 Milliliter (1/4 Cup)
  Pine nuts 15 Milliliter, toasted (1 Tablespoon)
  Fresh parsley 60 Milliliter, chopped (1/4 Cup)
  Balsamic vinegar 30 Milliliter (2 Tablespoon)
  Honey 10 Milliliter (2 Tablespoon)
  Salt 1⁄2 Teaspoon (1/2 Teaspoon)
  Ground black pepper To Taste
  Cherry tomatoes 1 Pint, halved (480 Milliliter)
  Scallions 1 Bunch (100 gm), thin sliced

Cook tortelloni according to package directions, lightly oil and chill.
In large bowl toss eggplant with olive oil and garlic.
Transfer to a covered baking dish and bake for 30 minutes in a preheated 400°F (205°C) oven.
Eggplant and garlic should be very soft and lightly browned.
Allow to cool to room temperature.
Lightly mash eggplant and garlic mixture.
Mix in raisins, pignolia nuts, parsley, balsamic vinegar, honey, salt and pepper.
Toss eggplant mixture with pasta.
Add cherry tomatoes and scallions.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2635 Calories from Fat 684

% Daily Value*

Total Fat 90 g138%

Saturated Fat 13.9 g69.6%

Trans Fat 0 g

Cholesterol 165 mg55%

Sodium 2666.5 mg111.1%

Total Carbohydrates 377 g125.7%

Dietary Fiber 39.4 g157.7%

Sugars 86.4 g

Protein 95 g190.3%

Vitamin A 180.3% Vitamin C 333.1%

Calcium 37.6% Iron 53.2%

*Based on a 2000 Calorie diet

Tortellini With Roasted Eggplant Salad Recipe