Eggplant Pasta Salad Recipe of 15-07-2015 [Updated on 07-02-2018]
The eggplant pasta salad is one of those dishes that, despite the scorching heat of these days, you just can't say no. For this recipe I used a nice "ball" eggplant, of the round and large ones with a slightly sweeter flavor than the classic aubergines, then I enriched the cold pasta dressing with dried tomatoes, red onion, pine nuts, basil and a sprinkling of a seasoned caciotta, a mix of really well-chosen flavors;) If you are looking for a different pasta salad from the usual ones, this eggplant salad could be for you, hoping to have given you a fresh idea for today's lunch, you I say goodbye and I get to work, the week off on my shoulders has inevitably brought me some accumulated work that I have to dispose of. Kisses to those who pass by and have a good day :)
How to make eggplant pasta salad
Cook the pasta in a pot of boiling salted water, and drain it al dente.
Put it in a bowl and season with a drizzle of oil.
Wash the eggplant and cut it into fairly thin slices.
Grill the aubergine slices on a very hot grill on both sides.
Meanwhile, toast the pine nuts in a non-stick pan.
Then prepare the ingredients to dress your pasta salad: wash the basil leaves, cut the onion into thin slices and drain the dried tomatoes (in case you have decided to use those in oil, like me).
Combine all the ingredients in a bowl.
Then season the pasta, also adding the grated cheese with a grater with large holes.
Let it rest in the fridge for 1 hour then serve your eggplant pasta salad.