Tortellini With Roasted Eggplant Salad
|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.