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Pasta Salad With Tomatoes, Eggplant & Basil

Serves 6-8

2 medium eggplants (about 1 pound total), cut into     
    
1/2-inch-thick rounds
1/2 cup extra virgin olive oil, plus more to brush
    
    
on eggplant
1/4 cup lemon juice from 2 lemons
1/2 tsp grated lemon zest
2 medium cloves garlic, divided, minced or put          
    
through garlic press
1/2 tsp red pepper flakes
1 pound short, bite-sized pasta such as fusilli, farfalle,
or bowtie
2 large tomatoes, cored, seeded, and cut into 1/2-inch
chunks
15 fresh basil leaves, shredded

1. Bring 4 quarts water to boil in large pot over high
heat. Meanwhile, brush eggplant with olive oil to coat
very lightly and toss with salt and pepper to taste. Ei-
ther grill eggplant until marked with dark stripes on
both sides, about 15 minutes, or broil on baking sheet
placed 4 inches from heating element, turning once,
until tender and browned, about 7 minutes; cool to
room temperature.

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

3. Add pasta and 1 tablespoon salt to boiling water.
Cook until pasta is al dente and drain. Whisk dressing
again to blend; add hot pasta, cooled eggplant, tomato,
remaining garlic, and basil; toss to mix thoroughly.

Cool to room temperature, adjust seasonings, and serve.(Can be covered with plastic wrap and refrigerated for 1 day; return to room temperature before serv-
ing.)

This entry is related to the following products. Click on any of them for more information.
Garlic, Tomato, Eggplant, Basil, Lemons, Tomatoes, Tomatoes, Tomatoes, Genovese Basil, Regular Tomatoes, Hierloom Tomatoes, Heirloom Tomatoes, Eggplant, Spring, Eggplant, Fall,
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