I’m sure many of you having cravings for different foods. About this time of the year, tomatoes tend to be in the top. Definitely love fresh tomatoes (check out the latest tomato recipe), but right now I have also been craving eggplant. And specifically- roasted eggplant- something about the crunchy outside, and soft inside. Yum!
When I spotted this recipe in June’s Vegetarian Times, I had to make it. It’s a great recipe that tastes delicious the day you make it, but this is a great cold pasta salad for some leftovers. Most pasta salads do not have eggplant, so this is definitely a tasty difference. It’s a little fancier than you regular pasta or pasta salad, but just as easy to make! Great for those busy summer days!
Have a great weekend everyone!
Eggplant & Broccolini Pasta Salad
Inspired by: Vegetarian Times (June 2012)
1 lb pasta
2 medium eggplants, washed
2 1/2 tbsp olive oil
1 1/2 tsp salt
1 tsp pepper
1 tsp red pepper flakes (optional)
8 oz broccolini, chopped
1 cup grape tomatoes, halved
1 cup chopped tomatoes
1 onion, chopped
4 garlic cloves, minced
1/4 cup Parmesan cheese, shredded
Heat up a large pot with water, once it’s boiling add in the pasta. Cook the past according to the directions on the package.
Preheat the oven to 425ºF. Cut the eggplant into 1-inch pieces and spread it all onto a cookie sheet. Add 1 tbsp olive oil, 1 tsp salt, 1/2 tsp pepper and 1/2 tsp red pepper flakes. Then using your hands, mix the seasoning with the eggplant. Bake for 30-40 minutes, or until the eggplant is slightly browned.
Once the eggplant is done baking, spread the broccolini on a cookie sheet (can be the same one). Sprinkle it with 1/2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper and 1/4 tsp red pepper flakes. Once again, using your hands (be careful if the cookie sheet is still hot) mix the ingredients together. Bake the broccolini for 15 minutes at 425ºF.
When all of the ingredients are cooked and baked, toss them into a large bowl. Then add in the grape tomatoes, regular tomatoes, onion, garlic cloves and 1 tbsp olive oil. Stir all of the ingredients well. Serve sprinkled with Parmesan cheese.
Your eggplant salad looks terrific…perfect when there is an abundance of fresh produce from our gardens.
Glad to hear it! Yes, this was definitely a great one- highly recommend! I like using up all of the produce and then adding something like pasta- makes it a bit healthier.
Pingback: Happy Valentine’s Day 2013 | Fifthfloorkitchen's Blog