Pasta Salad with Roasted Eggplant

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1 large eggplant, peeled and cut into 1 inch cubes
1 tablespoon coarse salt
5 tablespoons olive oil
1/2 pound rotelie (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 clove garlic, chopped and mashed
to a paste with 1/4 teaspoon salt
1/4 teaspoon sugar
1-1/2 tablespoons red-wine vinegar

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.

Serves 4.

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