Pasta Salad With Roasted Eggplant Gibb Recipes

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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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