Eggplant and Pasta Salad
A Uncategorized recipe with large eggplant 1 1/2 lb, medium onion 1/2 c finely chopped, ripe tomatoes chopped. Ready in 35 min, serves 4.
Curated byKavya Sharma🇮🇳
- 1
Wash eggplant; prick skin in several places with fork.
large eggplant 1 1/2 lb(1) - 2
Bake in 350° oven for 45 minutes or until tender; cool.
- 3
Peel eggplant; cut pulp into 1/2-inch diced pieces.
large eggplant 1 1/2 lb(1) - 4
Combine eggplant, onion, tomatoes, garlic, oil, lemon juice, parsley, oregano and salt in large bowl.
large eggplant 1 1/2 lb(1)medium onion 1/2 c finely chopped(1)ripe tomatoes chopped(2)garlic minced(1 clove)lemon juice(1/4 c)chopped parsley(4 tbsp)oregano fresh(1/2 tsp)salt(2 tsp)tomato wedges for garnishlemon slices for garnish - 5
Toss and mix well.
- 6
Cover and refrigerate overnight.
- 7
Cook pasta in boiling salted water.
salt(2 tsp) - 8
Drain and do not rinse.
- 9
Add to eggplant mixture.
large eggplant 1 1/2 lb(1) - 10
Toss and mix well.
- 11
Serve warm or cold in lettuce-lined bowl garnished with tomato wedges, lemon slices and Greek olives.
olive oil(1/2 c)lemon juice(1/4 c)tomato wedges for garnishlemon slices for garnishblack olives for garnish
Nutrition Facts
Per serving
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Eggplant and Pasta Salad
A Uncategorized recipe with large eggplant 1 1/2 lb, medium onion 1/2 c finely chopped, ripe tomatoes chopped. Ready in 35 min, serves 4.
Curated byKavya Sharma🇮🇳
Directions
11 steps- 1
Wash eggplant; prick skin in several places with fork.
large eggplant 1 1/2 lb(1) - 2
Bake in 350° oven for 45 minutes or until tender; cool.
- 3
Peel eggplant; cut pulp into 1/2-inch diced pieces.
large eggplant 1 1/2 lb(1) - 4
Combine eggplant, onion, tomatoes, garlic, oil, lemon juice, parsley, oregano and salt in large bowl.
large eggplant 1 1/2 lb(1)medium onion 1/2 c finely chopped(1)ripe tomatoes chopped(2)garlic minced(1 clove)lemon juice(1/4 c)chopped parsley(4 tbsp)oregano fresh(1/2 tsp)salt(2 tsp)tomato wedges for garnishlemon slices for garnish - 5
Toss and mix well.
- 6
Cover and refrigerate overnight.
- 7
Cook pasta in boiling salted water.
salt(2 tsp) - 8
Drain and do not rinse.
- 9
Add to eggplant mixture.
large eggplant 1 1/2 lb(1) - 10
Toss and mix well.
- 11
Serve warm or cold in lettuce-lined bowl garnished with tomato wedges, lemon slices and Greek olives.
olive oil(1/2 c)lemon juice(1/4 c)tomato wedges for garnishlemon slices for garnishblack olives for garnish
About this recipe
A Uncategorized recipe with large eggplant 1 1/2 lb, medium onion 1/2 c finely chopped, ripe tomatoes chopped. Ready in 35 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
