Roasted Eggplant Pasta Salad
|Chinese eggplant||1 Pound, cut into 0.25-inch rounds (2 Units)|
|Kosher salt||2 Teaspoon|
|Zucchini||1 Pound, cut into 0.25-inch rounds (4 Small Units)|
|Red bell pepper||4 Ounce|
|Cooked pasta||1 Cup (16 tbs)|
|Diced green bell pepper||2 Tablespoon|
|Trimmed and chopped scallions||2 Tablespoon|
|Chopped parsley||2 Tablespoon|
|Plain non-fat yogurt||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm)|
|Chopped basil||2 Tablespoon|
Put the eggplant in a colander.
Sprinkle with the salt, and toss to coat.
Set aside for 30 minutes.
Rinse the eggplant and pat dry.
Meanwhile, preheat the oven to 350 degrees.
Spray a nonstick baking sheet twice lightly with the vegetable oil spray and smooth the oil evenly the over surface.
Spread the eggplant and zucchini slices on the sheet in a single layer.
Spray twice lightly over the vegetables with the vegetable oil spray.
Bake for 25 to 30 minutes, turning the slices after 10 minutes, until golden brown.
Remove from the oven and turn the heat up to broil.
Line the broiler rack with aluminum foil.
Cut the red bell pepper in half lengthwise, core, and seed.
Place it on the rack, cut side down, 2 to 3 inches from the heat source.
Broil for about 5 minutes, until charred.
Remove carefully and seal in an airtight plastic bag.
Let cool for about 10 minutes.
Remove from the plastic bag, rub off the skin, and chop the pepper. (This should render about 1/4 cup chopped pepper.)
Combine the eggplant, zucchini, roasted red pepper, pasta, green pepper, scallion, and parsley in a large serving bowl and mix well.
For the dressing, press the garlic into the yogurt.
Stir in the basil.
Pour over the pasta salad and toss well to coat.