Pasta Salad with Gorgonzola and Eggplant
Pasta salad with Gorgonzola and eggplants is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g penne pasta
- Salt
- 1 eggplant
- 50 ml olive oil
- Pepper (freshly ground)
- 5 tbsp white balsamic vinegar
- 120 g Gorgonzola cheese
- smooth parsley (for garnish)
Instructions
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1.
Cook the penne according to package instructions in boiling salted water until al dente. Drain, rinse under cold water and let drain. Wash, trim and dice the eggplant into small cubes. Heat a non‑stick skillet without oil and sauté the eggplant cubes, turning occasionally, for 3–4 minutes. Drizzle with 3 tbsp olive oil and cook for another 5 minutes. Season with salt and pepper, deglaze with 2 tbsp vinegar and let cool.
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2.
Just before serving mix the pasta with the remaining vinegar and olive oil. Season with salt and pepper. Cube the cheese and fold it in with the eggplant cubes. Garnish with smooth parsley.
