Eggplant Fusilli Salad

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1/2 pound dry fusilli
1 tablespoon virgin olive oil
1 large eggplant
1-1/2 cups water
1/3 cup virgin olive oil
juice of 1 lemon
1/2 teaspoon freshly ground black pepper
1 garlic clove, minced
1 sprig parsley
1 tablespoon fresh thyme or 1 teaspoon dried
1/2 cup coarsely chopped red onion
1/4 cup french dressing (recipe follows)
French Dressing
1 tablespoon white wine vinegar
1 teaspoon dijon-style mustard
3 tablespoons virgin olive oil

Cook the pasta in boiling water until al dente, rinse in cold water, drain. Transfer to a large serving bowl and toss with 1 tablespoon olive oil . Set aside.

Peel and cube the eggplant. In a saucepan, mix together the water, the remaining 1/3 cup olive oil, lemon juice, pepper, garlic, parsley and the thyme. Bring to a boil and simmer for 5 minutes. Add eggplant and cook for 10-15 minutes, or until eggplant is tender. Allow eggplant to cool in this sauce. Drain off the liquid from the eggplant and discard. Chill eggplant for about 30 minutes. Add red onion and dressing to pasta and toss well. Then add the eggplant, toss gently and serve.

For the French Dressing: In a small bowl, whisk together the vinegar and mustard. Slowly add the olive oil while stirring the mixture until the olive oil is well combined. Whisk again briefly before adding to a salad.

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