Pasta Salad with Olives, Arugula, Parmesan and Eggplant
Pasta salad with olives, arugula, parmesan and eggplant is a recipe featuring fresh ingredients from the pasta category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 Eggplants
- Salt
- 400 g colorful penne
- oil (for the tray)
- olive oil
- Pepper (freshly ground)
- 1 bundle arugula
- 4 tbsp black, pitted olives
- 60 g parmesan (block)
Instructions
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1.
Preheat the oven to 220°C fan and grill.
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2.
Wash, trim and halve the eggplants lengthwise; slice or shave into thin strips. Sprinkle with salt and let rest for about 20 minutes.
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3.
Cook the pasta in boiling salted water until al dente.
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4.
Pat the eggplant slices dry, place on an oiled baking sheet, drizzle with olive oil, season with pepper and bake in the preheated oven until golden brown.
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5.
Wash, rinse and dry the arugula. Drain the olives. Drain the pasta, shock it in cold water and let drain well.
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6.
Remove the eggplants from the oven, allow to cool, then combine with pasta, olives and arugula. Season with salt and pepper, serve in bowls and drizzle with olive oil. Garnish with freshly grated parmesan.
