Pasta Salad with Cheese and Eggplant
Pasta salad with cheese and eggplants is a recipe featuring fresh ingredients from the pasta salad category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 eggplant (ca. 350 g)
- Salt
- 500 g short pasta (e.g., orecchiette)
- 4 tbsp olive oil
- 150 ml Vegetable broth
- 5 tomatoes
- black pepper (freshly ground)
- a handful parsley
- 200 g aged Gouda
- 1 lemon (juice)
- 1 tbsp white balsamic vinegar
Instructions
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1.
Wash the eggplant, trim the ends, cut it lengthwise in half, slice into rounds and salt. Let sit for about 10 minutes.
-
2.
Cook the pasta in boiling salted water until al dente, drain, rinse with cold water and let rest. Heat 2 tbsp oil in a pan and sauté the eggplant for 2-3 minutes. Add the broth and simmer for 5-7 minutes over medium heat until tender. Remove from heat and cool.
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3.
Wash the tomatoes, cut off the stems and dice. Mix into the eggplant. Rinse the parsley, shake dry and chop the leaves. Dice the Gouda.
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4.
Combine the pasta with the eggplant-tomato mixture. Whisk together lemon juice, vinegar and remaining oil; stir into the salad with parsley and season to taste. Let chill for at least 30 minutes, fold in the cheese again, adjust seasoning and serve.
