Introduction of Eggplant Tomato Pasta + Best buy price
Chickpeas, various fresh seasonal vegetables, tomato, and roasted or air-fried eggplant make up an eggplant salad that can also be used for pasta
It is ideal for picnics, potlucks, and dinners that have been planned in advance
It may be used as a side dish or combined with spaghetti to make a flavorful, healthy, and light entrée
It’s a beautiful choice to expand your salad menu to include roasted eggplant salad
We provide comforting meals with classic tastes and an Italian influence
Your dinner party guests will beg for seconds of this meal
It is filled to the capacity with fresh, tender-crisp seasonal vegetables
We’ll start by showing you how to make it as a nutritious side dish
Then, how to adapt it into a lovely eggplant pasta salad for potlucks, picnics, and lunches that can be prepared in advance
The focal point of this dinner is the eggplants
Roasting eggplant in the oven or air fryer may be done in half the time
If you’d like, you may also use grilled eggplant
We blend fresh, sharp veggies like chickpeas, raw zucchini, red onion, and black olives with soft, smoked eggplant to create a kaleidoscope of hues, tastes, and sensations
Extra-virgin olive oil and freshly squeezed lemon make up the basic seasoning, but if you want to add something special, try our straightforward lemon-mustard dressing
For one of the most delicious and nourishing pasta salads you’ve ever had, combine this eggplant salad with al dente short noodles
The meal is packed with vitamins, antioxidants, complete proteins, dietary fiber, and nutritious carbohydrates
EGGPLANT Globe eggplants, which are deep purple eggplants, are often seen in supermarket stores
You may also use a variety of eggplants, including zebra eggplant, which has white and purple stripes, and Italian eggplant, which is almost similar to American globe eggplant
CHICKPEAS Use canned chickpeas or fresh chickpeas that have been cooked
Lentils or cannellini beans can be used in lieu of chickpeas
TOMATOES Smaller tomatoes are recommended since they produce less water and are tastier
Use any little kind of tomato, such as cherry, date, plum, or any other
ZUCCHINI We like adding finely sliced raw zucchini to this salad
Cucumber may be used in place of raw zucchini if you don’t like it
BELL PEPPER The perfect bell pepper is yellow because of its hue
Bell peppers and eggplants go well together, the bell pepper’s sweetness and crunchiness balancing the eggplant’s delicate flavor and smoky smokiness
Red or orange bell peppers may be used in lieu of the yellow bell pepper
RED ONION The acidic, biting taste of the red onion counteracts the sweetness of the other vegetables in the salad
It works best if it is roughly cut
Shallots or spring onions may be used as a replacement for a softer taste
BLACK OLIVES Olives provide a ton of flavor and umami
Any kind of olive, from Kalamata to Castelvetrano, would work; we just need pitted black olives
PARSLEY Fresh flat-leaf parsley is the “cherry on top” of this salad
It brings brightness, color, and a hint of Mediterranean flavor to the other vegetables, blending in beautifully
It goes well with roasted eggplant and chickpeas, so don’t skip it
For the parsley, you may use basil leaves, chives, or finely chopped mint leaves
OLIVE OIL To give this meal a light, fruity taste, we advise using extra virgin olive oil
Since oil is the main ingredient in our dressing, it needs to be of high caliber
LEMON JUICE Freshly squeezed lemon juice’s acidity improves the flavor of the other ingredients while balancing the oil’s round mouthfeel and adding brightness
Apple cider vinegar, balsamic vinegar, or red wine vinegar may be used in lieu of lemon juice
Olive oil, lemon juice, mustard, garlic, and maple syrup may be combined to make a straightforward lemon-mustard vinaigrette
SALT & BLACK PEPPER Season this salad with salt and black pepper to improve its taste
Use of sea salt or kosher salt is advised
If you want to use the pasta in the salad, don’t forget to cook it in plenty of salted boiling water
If you are following a low-sodium diet, you may opt to replace table salt with potassium chloride salt, but first, see a doctor
SHORT PASTA To make this eggplant salad into a delectable main meal, try adding farfalle, rotini, fusilli, penne, or other kinds of small pasta
INSTRUCTIONS ROAST EGGPLANT Temperature-wise set the oven at 430 degrees Fahrenheit (220 degrees Celsius)
Use parchment paper to line a sheet pan
Remove the stem from the eggplant after washing and drying it
Create 14-inch, 2-centimeter cubes out of the eggplant
Spread in a single layer on a baking sheet, then drizzle with extra virgin olive oil, salt, and pepper
Toss to distribute the seasoning
You might also include some fresh oregano, thyme, or dried herbs
After 20 minutes, turn the eggplant with a spatula and cook for a further 5 to 10 minutes
Puncture the flesh of the eggplant with a fork to see whether it is cooked
The fork should fit with no problem
CUTTING VEGETABLES Drained and rinsed chickpeas, black olives with pits, finely chopped onion, zucchini, cherry tomatoes, diced yellow bell pepper, and finely chopped parsley should all be combined in a large mixing dish
Set aside after seasoning with extra virgin olive oil, salt, pepper, and freshly squeezed lemon juice
To add a stronger, more powerful taste, use our mustard dressing
In a small mixing bowl, combine the lemon juice, olive oil, mustard, salt, pepper, and maple syrup
The cooked eggplants should be added to the mixture in the bowl
Mix thoroughly, then add salt and lemon juice to taste
Serve with toasted bread, warm pita bread, or a sandwich at room temperature or chilled
Pasta must be present (OPTIONAL) It’s optional to add pasta if you want to turn your eggplant salad into a complete meal, but we highly encourage it
Farfalle or any other kind of short pasta should be cooked until al dente in salted boiling water
Drain the pasta, then rinse it under cold water for 30 seconds to gently chill it before adding it to the dish with the other ingredients
Completely combine, taste, and season as desired
More lemon juice, parsley, and olive oil might be required
