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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!
Ingredients
  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
Directions

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

Method: 
Baked

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Average: 4.1 (16 votes)