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Pasta Salad With Eggplant And Sun-Dried Tomatoes

GialloZafferano's picture
Another express summer recipe by Deb, using typical Mediterranean ingredients: the pasta salad with eggplant and sun-dried tomatoes.
Ingredients
  Pasta 400 Gram
  Eggplants 300 Gram
  Sun-dried tomatoes 40 Gram
  Spring onions 2 Medium
  Ricotta salata cheese 20 Gram, grated
  Pine nuts 60 Gram
  Basil leaves 20 Small
  Chilli pepper 1 Medium
  Extra virgin olive oil 4 Tablespoon
  Garlic 1 Clove (5 gm)
  Salt To Taste
Directions

GETTING READY
1. Cut the eggplants into circles about 1/10 inch (3 mm) thick.
2. Soften the sun-dried tomatoes by soaking in hot water for 5 minutes; when they have softened, cut into strips.

MAKING
3. In a pan with oil, sauté garlic, chili pepper, spring onion, until brown.
4. Add the eggplants and salt to taste; cook the eggplants with a ladle of hot water, then add the sun-dried tomatoes.
5. When the eggplants have softened, add the roughly chopped basil leaves.
6. In a small nonstick pan, toast the pine nuts.
7. Boil the pasta in plenty of salted water. Drain the pasta keeping a little cooking water.
8. Toss the pasta along with the sauted vegetables and the pasta water.
9. Fold in the toasted pine nuts and the grated ricotta salata cheese.

SERVING
7. Serve it hot or cold.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Side Dish
Taste: 
Savory
Method: 
Saute
Dish: 
Salad
Ingredient: 
Eggplant
Interest: 
Easy
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
2

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