Global Veg » A Culinary Journal

Roasted Eggplant & Cherry Tomato Pasta Salad

 

IMG_5981_EggplantPastaSalad

I found these tiny graffiti eggplants at our local market the other day. They were absolutely calling for a simple preparation without too many spices.

IMG_5946_EggplantPastaSalad

Given that the summer is also the time of year when I am looking for simple lunches to send off to summer activities that won’t get ruined in the heat, this vegan pasta salad made sense.

It’s a very simple combination of skillet roasted eggplant disks, cherry tomatoes and pine nuts with penne pasta.

IMG_5964_EggplantPastaSaladIMG_5965_EggplantPastaSalad

IMG_5977_EggplantPastaSalad

The pasta salad is simply seasoned with your best tasting olive oil, salt and pepper and fresh basil.

IMG_5984_EggplantPastaSalad

Send it off in a packed lunch. Take it to a picnic. Or, just enjoy a bowl at home.

IMG_5979_EggplantPastaSalad

Roasted Eggplant & Cherry Tomato Pasta Salad

Ingredients

  1. 8 ounces of penne pasta
  2. 1 pound of small eggplants (graffiti for example)
  3. 1 pound of cherry tomatoes, cut into halves
  4. 1 tablespoon pine nuts
  5. 3-4 tablespoons olive oil
  6. salt and pepper to taste
  7. a handful (12-15 leaves) fresh basil chopped finely
  8. optional- 1/4 teaspoon crushed red peppers

Method

  1. Cook the pasta according to package directions.
  2. Put the cooked pasta in a large mixing bowl.
  3. Cut the eggplants into thin disks.
  4. Heat a tablespoon of olive oil in a skillet.
  5. Add the eggplants and cook until they are golden and almost crispy. (10-15 minutes)
  6. Put the cooked eggplant disks in the bowl with the cooked pasta.
  7. Put the skillet back on the heat and add a tablespoon of olive oil.
  8. Add the cherry tomatoes and sauté for 2-3 minutes.
  9. Add the cherry tomatoes to the bowl with the other cooked ingredients.
  10. Clean the skillet, put back on the heat and add a teaspoon of olive oil.
  11. Roast the pine nuts until golden and add to the mixing bowl.
  12. Add the chopped basil, a tablespoon of olive oil and salt and pepper to taste to the mixing bowl with cooked ingredients.
  13. Add the optional crushed red peppers.
  14. Mix and serve.
https://globalveg.com/2014/07/13/roasted-eggplant-cherry-tomato-pasta-salad/

 

Your email is never published or shared. Required fields are marked *

*

*