Pasta Salad With Roasted Eggplant Chile And Mint Recipes
PASTA SALAD WITH ROASTED EGGPLANT, CHILE AND MINT
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
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
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
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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- Meanwhile, trim, wash, and dice the eggplant. Heat 1/4 cup oil in a pan. Add the chopped garlic and the diced eggplant. Cook until soft, then season with salt.
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