Eggplant and Pasta Salad
Eggplant And Pasta Salad is an impressive dinner. Made with 1 large eggplant (1 1/2 lb.), 1 medium onion, (1/2 c.), finely chopped, 2 ripe tomatoes, chopped, 1 clove garlic, minced and 1/2 c. olive oil, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
π Recipe adapted from RecipeNLG-Full
Wash eggplant; prick skin in several places with fork.
Bake in 350Β° oven for 45 minutes or until tender; cool.
Peel eggplant; cut pulp into 1/2-inch diced pieces.
Combine eggplant, onion, tomatoes, garlic, oil, lemon juice, parsley, oregano and salt in large bowl.
Toss and mix well.
Cover and refrigerate overnight.
Cook pasta in boiling salted water.
Drain and do not rinse.
Add to eggplant mixture.
Toss and mix well.
Serve warm or cold in lettuce-lined bowl garnished with tomato wedges, lemon slices and Greek olives.
π· Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment