Pasta Salad With Roasted Eggplant, Chile and Mint
Updated Feb. 29, 2024
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1and ½ pounds eggplant (about 4 medium), cut into 1-inch cubes
- 5tablespoons extra-virgin olive oil, more as needed
- ½teaspoon kosher salt, more as needed
- ¼teaspoon black pepper, more as needed
- 1very large ripe tomato, cored and diced (1 and ½ cups)
- ½pound dried penne
- 3garlic cloves, peeled and smashed
- 3anchovy fillets
- Large pinch chile flakes
- 2tablespoons drained capers
- Freshly squeezed lemon juice
- ¼cup torn basil leaves
- 2tablespoons torn mint leaves
- 2tablespoons finely chopped chives
Nutritional analysis per serving (2 servings)
858 calories; 37 grams fat; 5 grams saturated fat; 0 grams trans fat; 25 grams monounsaturated fat; 5 grams polyunsaturated fat; 114 grams carbohydrates; 16 grams dietary fiber; 19 grams sugars; 22 grams protein; 917 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Heat oven to 400 degrees. On rimmed baking sheet, toss together eggplant, 3 tablespoons olive oil, ½ teaspoon salt and ¼ teaspoon pepper. Spread into one layer. Roast, tossing occasionally, until the eggplant is golden brown, about 25 minutes.
- Step 2
Place tomato in large bowl and sprinkle lightly with salt.
- Step 3
Bring large pot of salted water to a boil. Cook penne to al dente according to package instructions; drain well.
- Step 4
While pasta cooks, heat large skillet over medium-high heat. Add 2 tablespoons oil. Stir in garlic, anchovies and chile flakes, and cook until golden and soft, about 3 minutes. Turn off heat and, using slotted spoon, transfer garlic to cutting board. Let garlic cool for a few minutes, then chop up and add back to the oil. Pour garlic-chile into bowl with tomatoes. Add eggplant and capers, and toss well.
- Step 5
Add pasta to bowl with eggplant and tomatoes. Season with salt, pepper and lemon juice to taste, and drizzle generously with oil. Toss in herbs and serve warm or at room temperature.
Private Notes
Comments
1) Watch video...helpful to see cook color for eggplant...took mine 40 min to get there not 25. 2) Says serves 2, I think 3 as main, even 4 as side. 3) Made twice; first per recipe, second minus anchovies given one guest can't eat them. Add a little more salt to compensate. Delicious both ways. 4) Prefer to chiffonade rather than tear herbs. 5) If skin on eggplant is a bit tough out of oven, no worries; softens to 'just right' when tossed in tomatoes. 6) Great room temp.
Super tasty and easy to throw together. Threw in some roasted pine nuts at the very end just before serving and they added a nice crunch. I can imagine toasted walnuts giving it the same crunch edge.
A change from the usual summer tomato and eggplant dish by using raw tomatoes and an interesting mix of herbs and lemon. I used purchased semi-pitted Nicoise olives instead of capers and a bit of white miso instead of anchovies.
Excellent recipe. Made it with fairytale eggplant which sautés very quickly on top of the stove (3-5 minutes) so no need to turn on the oven. Used 1/4 cup chopped green olives instead of capers which lent another interesting texture to the dish. Love the garlic technique and the lemon at the end is key!
Delicious with Rancho Gordo Alubia Blancos or Garbanzos instead of pasta.
This is a wonderful recipe and impressed a friend who unexpectedly stayed for dinner. There were three of us at the table, and there were some leftovers. My husband loves anchovies, so I included them. The tip to chiffonade the herbs was terrific.
Advertisement