This recipe is another salad that was given to me with the curry rice salad [1] . This one is made of pasta, grilled eggplant, tomato and feta and is seasoned only with olive oil and dill, but it is delicious. Although we can prepare it to eat at home, it is very convenient to take it for a picnic, a barbecue, hiking, or as I do since not too long, take it to the beach and eat it by the seaside
Pasta Salad with Roasted Eggplant, Tomato and Feta Recipe Average Rating:
Serves: 4 Time: 1 h Difficulty: Easy
Ingredients 400 g short pasta (penne rigati , for example) 2 tomatoes 1 eggplant 100 g of feta Fresh dill, to taste 6 tablespoons of extra virgin olive oil Salt and pepper
Directions Wash the eggplant, remove the stem and cut it into cubes. Salt all the pieces and let them drain in a colander for 30 minutes. After that time, you will see that water drops come out from the cubes. This process allows the eggplant to lose its bitter taste. Rinse with cold water and dry thoroughly. Preheat the oven to 180ºC, heat top and bottom. On a baking tray, place a sheet of parchment paper. Distribute the pieces of eggplant and sprinkle with a drizzle of olive oil. Bake in the middle rack for 10 minutes. Remove from oven and stir them thoroughly. Bake again for about 20 minutes or until the eggplant pieces are browned to your liking. Let it cool and reserve. Cook the pasta al dente according to packet’s instructions. Drain and place it in a large bowl. Mix immediately with two tablespoons of olive oil to prevent them sticking while cooling. Wash the tomatoes, remove the stem, cut them horizontally, remove the seeds and dice them. Chop the dill and mix with the pasta once it is warm. Add the remaining ingredients to the bowl: tomatoes, grilled eggplant and feta, coarsely crumbled. Salt and pepper to taste. Season with olive oil. It’s ready.
Hints, Tips, and Tricks You can add other ingredients like diced ham or black olives. You can substitute tomatoes by chopped sundried tomatoes. If you prefer, you can grill the eggplants on a pan instead of using the oven. You can use other herbs, such as oregano, instead of dill. You can use the following types of pasta: penne, fusilli, farfalle, Gigli, wheels, … Do not rinse the pasta with water. It is better to stop the cooking half a minute before it is al dente , toss with oil and let it cool.
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