Eggplant Pasta Salad Recipes

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EGGPLANT PASTA SALAD



Eggplant Pasta Salad image

To me, the best thing about spring and summer is fresh eggplant from the garden. This recipe is from Real Simple.

Provided by Pinay0618

Categories     Penne

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

3 tablespoons olive oil
2 celery ribs, sliced
1 eggplant, cut into 1/2-inch pieces
1 pint grape tomatoes, halved
1/4 cup tomato paste
1/4 cup white wine vinegar
kosher salt and pepper
1 tablespoon sugar
2 tablespoons capers
1/4 cup pine nuts, toasted (optional)
1 cup fresh flat-leaf parsley, chopped
1 lb dry penne pasta

Steps:

  • Heat 2 tablespoons of the oil in a large saucepan over medium-high heat. Add the celery and cook, 3 minutes. Stir in the eggplant and tomatoes.
  • In a small bowl, combine the tomato paste, vinegar, 1/4 cup water, 2 1/2 teaspoons salt, 1/4 teaspoon pepper, and the sugar. Stir into the eggplant. Cover and reduce heat to medium-low. Cook, stirring occasionally, until the eggplant is tender, 15 to 20 minutes. Remove from heat and stir in the capers, pine nuts (if using), and parsley.
  • Meanwhile, cook the penne according to the package directions. Toss with the remaining oil, let cool, and cover. Combine the eggplant with the pasta before serving.

Nutrition Facts : Calories 574.3, Fat 13.2, SaturatedFat 1.9, Sodium 293.8, Carbohydrate 108.3, Fiber 18.9, Sugar 8.3, Protein 11.7

PASTA SALAD ALLA NORMA



Pasta Salad Alla Norma image

Provided by Valerie Bertinelli

Categories     side-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 10

1 medium to large eggplant, cut into 3/4-inch cubes
Kosher salt
12 ounces penne rigate
1/3 cup olive oil
2 cups cherry tomatoes, halved if large
2 tablespoons capers
1 clove garlic, finely chopped or grated
1 tablespoon red wine vinegar
8 ounces small mozzarella balls (pearls)
1/4 cup torn fresh basil leaves

Steps:

  • Put the eggplant in a colander and toss with 1 teaspoon salt. Let stand, tossing occasionally, for 30 minutes to 1 hour. Rinse and drain well, then pat dry with paper towels.
  • Bring a large pot of salted water to a boil. Cook the penne according to the package directions.
  • While the pasta cooks, heat the oil in a large skillet over medium-high heat until it shimmers. Add the eggplant and cook, stirring occasionally, until very tender and golden brown, about 8 minutes. Add the cherry tomatoes, capers and garlic and cook, stirring often, until the tomatoes start to break down, about 2 minutes more. Transfer to a large bowl.
  • Add the drained pasta to the bowl with the eggplant mixture and stir in the vinegar; add salt to taste. Let stand until cooled to slightly warm or room temperature, then stir in the mozzarella and basil. Serve immediately or refrigerate for up to 4 hours.

EGGPLANT AND SAUSAGE PASTA SALAD



Eggplant and Sausage Pasta Salad image

Provided by Nancy Fuller

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 13

Kosher salt
1 pound bowtie (farfalle) pasta
2 tablespoons plus 1/4 cup olive oil
1 medium eggplant (1 pound), cut into 1-inch cubes
Freshly ground black pepper
3/4 pound Italian turkey sausage, casings removed
1 pint (10 ounces) grape tomatoes, sliced in half
4 cloves garlic, chopped
1/2 large lemon, juiced
1/4 cup fresh basil leaves, torn
2 tablespoons roughly chopped fresh parsley
1/2 cup pitted Kalamata olives, roughly chopped
1/2 cup crumbled feta cheese

Steps:

  • Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil.
  • Bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain in a colander and let cool a bit before transferring the pasta to a large bowl. Drizzle with the 2 tablespoons olive oil and mix to combine.
  • Add the eggplant to the prepared baking sheet; drizzle with the 1/4 cup olive oil, sprinkle with salt and pepper, and toss it all together. Roast until golden, tender and caramelized, about 30 minutes.
  • Heat a nonstick skillet over medium-high heat. Add the sausage and saute until cooked through, using the back of a wooden spoon to crumble the sausage, 6 to 7 minutes. Add the tomatoes and garlic and cook until heated through and starting to soften a bit, 1 minute. Add the sausage mixture to the pasta bowl. Add the lemon juice, basil, parsley, olives and roasted eggplant to the bowl and toss together. Top with the feta cheese. Serve at room temperature.

PASTA SALAD WITH ROASTED EGGPLANT, CHILE AND MINT



Pasta Salad With Roasted Eggplant, Chile and Mint image

This is a pasta salad, but it is not the mayonnaise-slicked, droopy-noodle kind found on salad bars. To bring out the soft meatiness of the eggplant, roast cubes of it until they collapse into a caramelized heap, and toss them with chopped raw tomatoes and a handful of salty capers. Then dress the vegetables and pasta in the pungent, spicy oil, which is rich with anchovies, browned garlic and chiles, a strong contrast to the sweetness of the tomatoes and eggplant.

Provided by Melissa Clark

Categories     dinner, weekday, pastas, main course

Time 45m

Yield 2 servings

Number Of Ingredients 14

1 and 1/2 pounds eggplant (about 4 medium), cut into 1-inch cubes
5 tablespoons extra-virgin olive oil, more as needed
1/2 teaspoon kosher salt, more as needed
1/4 teaspoon black pepper, more as needed
1 very large ripe tomato, cored and diced (1 and 1/2 cups)
1/2 pound dried penne
3 garlic cloves, peeled and smashed
3 anchovy fillets
Large pinch chile flakes
2 tablespoons drained capers
Freshly squeezed lemon juice
1/4 cup torn basil leaves
2 tablespoons torn mint leaves
2 tablespoons finely chopped chives

Steps:

  • Heat oven to 400 degrees. On rimmed baking sheet, toss together eggplant, 3 tablespoons olive oil, ½ teaspoon salt and ¼ teaspoon pepper. Spread into one layer. Roast, tossing occasionally, until the eggplant is golden brown, about 25 minutes.
  • Place tomato in large bowl and sprinkle lightly with salt.
  • Bring large pot of salted water to a boil. Cook penne to al dente according to package instructions; drain well.
  • While pasta cooks, heat large skillet over medium-high heat. Add 2 tablespoons oil. Stir in garlic, anchovies and chile flakes, and cook until golden and soft, about 3 minutes. Turn off heat and, using slotted spoon, transfer garlic to cutting board. Let garlic cool for a few minutes, then chop up and add back to the oil. Pour garlic-chile into bowl with tomatoes. Add eggplant and capers, and toss well.
  • Add pasta to bowl with eggplant and tomatoes. Season with salt, pepper and lemon juice to taste, and drizzle generously with oil. Toss in herbs and serve warm or at room temperature.

Nutrition Facts : @context http, Calories 854, UnsaturatedFat 30 grams, Carbohydrate 113 grams, Fat 37 grams, Fiber 16 grams, Protein 22 grams, SaturatedFat 5 grams, Sodium 916 milligrams, Sugar 19 grams

PASTA SALAD WITH ROASTED EGGPLANT GIBB



Pasta Salad with Roasted Eggplant Gibb image

Categories     Salad     Pasta     Side     Roast     Picnic     Basil     Pine Nut     Eggplant     Bell Pepper     Summer     Potluck     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 11

a 1 1/2-pound eggplant, peeled and cut into 1-inch cubes
1 tablespoon coarse salt
5 tablespoons olive oil
1/2 pound rotelle (wagon wheel pasta)
2 red bell peppers, roasted and chopped
1/4 cup pine nuts, toasted golden
2 tablespoons finely chopped fresh parsley leaves
1/4 cup fresh basil leaves, washed well, spun dry, and finely shredded
1 garlic clove, chopped and mashed to a paste with 1/4 teaspoon salt
1/4 teaspoon sugar
1 1/2 tablespoons red-wine vinegar

Steps:

  • Preheat oven to 300°F.
  • In a large colander set over a bowl toss eggplant with salt and let stand 1 hour.
  • Rinse eggplant under cold water and gently squeeze by handfuls to remove excess liquid. Transfer eggplant to a large jelly-roll and toss with 2 tablespoons oil. Roast eggplant in middle of oven, shaking pan occasionally, until tender and golden, about 45 minutes, and cool.
  • In a 4-quart kettle bring 2 quarts salted water to a boil for pasta.
  • In a large bowl stir together eggplant, bell peppers, pine nuts, parsley, and basil.
  • In a small bowl whisk together garlic, sugar, vinegar, and salt and pepper to taste. Add remaining 3 tablespoons oil in a stream, whisking, and whisk until emulsified.
  • Add pasta to boiling water and boil, stirring occasionally, until al dente. In colander drain pasta and rinse under cold water. Add pasta to eggplant mixture and drizzle with dressing.

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