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Pasta Salad with Eggplant, Tomatoes & Basil

  • 2 medium eggplants, cut into 1/2 inch thick rounds
  • 1/2 C extra virgin olive oil
  • 1/4 C lemon juice (from 2 lemons)
  • 1/2 tsp grated lemon zest
  • 2 medium garlic cloves, minced
  • 1/2 tsp red pepper flakes
  • 1 lb bow tie pasta 
  • 2 large tomatoes, cut into 1/2 inch chuncks
  • 15 fresh basil leaves

1. Prepare water to boil for cooking the pasta. Brush eggplant with olive oil to coat very lightly and toss with salt and pepper to taste. Either grill eggplant until tender with dark stripes or broil on a baking sheet placed 4 inched from heating element, turning once until tender and browned, about 7 minutes; cool to room temp.

2. Whisk lemon juice and zest, 3/4 tsp salt, 1 clove of garlic and red pepper flakes in a large bowl, whisk in 1/2 C oil in slow, steady stream until smooth.

3. Add pasta and 1 Tbs salt to boiling water and cook until al dente. Drain well when done. Whisk dressing again to blend and add hot pasta, cooked eggplant, tomato, remaining garlic and basil. Toss to mix thoroughly. Cool to room temp, adjust seasoning and serve!

Serves 6-8

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Garlic, Tomato, Eggplant, Basil,
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