Grilled Vegetable and Pasta Salad With Sesame and Chili Dressing

(2 votes)

8 ounces fresh angel's hair pasta
1 large eggplant (aubergine)
salt
1 large red pepper, seeded and quartered
1 large green pepper, seeded and quartered
4 spring onions, sliced diagonally
Sesame And Chili Dressing
2 fresh red chilies, seeded and diced
1 clove garlic, crushed
1/2 cup olive oil
1/3 cup soy sauce
2 tablespoons sesame oil
2 tablespoons honey
2 tablespoons red wine vinegar

1 Cook pasta in boiling water in a large saucepan following packet directions. Drain. Rinse under cold running water and drain again.

2 Cut eggplant into 1/2-inch thick slices. Place in a colander set over a bowl. Sprinkle with salt. Stand for 1 hour. Rinse eggplant under cold running water. Pat dry with absorbent kitchen paper.

3 Preheat grill to a high heat.

4 To make dressing, place chilies, garlic, olive oil, soy sauce, sesame oil, honey and vinegar in a bowl and whisk to combine.

5 Brush eggplant slices with some of the dressing. Grill for 5 minutes each side or until golden. Cool. Cut into strips.

6 Place red and green pepper quarters, skin side up, under grill. Cook for 5-10 minutes or until skins are blistered and charred. Place peppers in a plastic food or paper bag and set aside until cool enough to handle. Remove skins. Cut flesh into chunks.

7 Place pasta, eggplant, red and green peppers and spring onions in a large bowl. Toss gently. Pour over remaining dressing. Toss. Cover and chill until required.


Serving suggestion: This pretty pasta dish is delightful for casual entertaining. Serve with hot bread flavored with cheese and herbs.

Serves 6



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