Category: Pepper Pasta Salad

May 1, 2020

How to Make Roasted Eggplant and Pepper Pasta Salad


The roasted eggplant and pepper pasta salad will satisfy your cravings. But this pasta salad is pretty healthy, as it is not mayonnaise-slicked or droopy noodle kind of a thing. The combination of tender meaty eggplants smashed fresh tomato, salty feta cheese is indeed mouth-watering. The amount of pasta is enough to make you fill-up. To bring out the softest meatiness of eggplant, you must cut it into cubes. And then roast it until the texture of the eggplant collapse to the caramelised rich heap. Make sure to keep checking your weight using weighing scale.

If you don’t roast it to make completely tender, the texture of it becomes spongy. The olives are also get roasted along with the eggplant. The natural sweetness and flavour of olive remain in the dish. Toss every ingredient well with chopped raw tomatoes with a pinch of pepper and salt. The sweetness of tomatoes and eggplant will be well balanced by the strong contrast of spicy oil, and garlic chilli paste. This entire dish just takes less than an hour to get prepared. You may even think to double the quantity of the ingredients. As you may have a fantastic meal with the leftover for the next day.

While making this recipe, you may ask why to roast vegetables? Roasting enables to keep the natural sweetness of the vegetables intact. That results in a rich and caramelised flavour of vegetables you used to make your dish irresistible.

Whole Food Republic Whole Food Republic

Prep Time: 45 mins

Serving: 4
  • Ingredients:
  • 1 and 1/2 pounds globe eggplant (about 4 medium) (cut and trimmed into cube shape)
  • 6 oz. pasta (such as egg tagliolini, bucatini, or spaghetti)
  • 1/2 cup small-diced red bell pepper
  • Extra-virgin olive oil (6 tablespoons), more per requirement
  • 1 very large ripe tomato, then finely diced and cored them to fill 1 and 1/2 cups you can even have multicolour cherry tomatoes.
  • 1/4 cup tomato paste
  • 3 garlic cloves, finely peeled and smashed to a paste
  • ¼ teaspoon freshly ground black pepper,
  • 2 tablespoons drained capers
  • Large pinch Chilli flakes
  • 1 freshly squeezed lemon juice
  • A pinch of kosher salt
  • 1 tablespoon sugar
  • 1 tablespoon of red wine vinegar, or more as per taste
  • ¼ cup torn basil leaves
  • 2 tablespoons torn mint leaves
  • 1/4 cup chopped flat-leaf parsley
  • 2 tablespoons finely chopped chives
  • 1/2 cup crumbled feta cheese
  • 1 tablespoon chopped fresh oregano
  • Nuts
  • Preparation:
For Pasta:

Step 1: Bring a large saucepan of salt mixed water to boil over medium-high heat. Add pasta into and cook it according to package direction with occasional stirring until about 2 minutes before tender. Add drain well the excess water, and reserve 3/4 cup pasta cooking water for further use.

For Roasted Eggplant:

Step 2: Meanwhile pre-heat oven to 450 degrees. Brush all the sides of the eggplant slices with 3 tablespoons of extra virgin olive oil. And season it with a pinch of salt (1/2 teaspoon) and pepper (1/4 teaspoon). On a baking sheet, place the seasoned eggplant cubes to roast until the eggplant becomes golden brown. Toss occasionally, the process will take about 25 minutes.

Step 3: Take a large skillet and place it over medium-high heat. Add 2 tablespoon of the olive oil, and stir it after putting finely peeled garlic into the skillet. Cook it until the cloves become soft and the colour becomes golden. Once cooked turn off the heat, and let the garlic cool down. Then transfer it to a cutting board and chop the cloves up and place them back to oil.

For Salad:

Step 4: take a large bowl and add tomatoes into it. To make a smooth paste add the reserved (while cooking pasta) ¾ cup of water. Add vinegar, 1 tablespoon sugar, 2 teaspoons salt, and the 1/4 teaspoon pepper. Pour the garlic paste along with chilli paste into the lightly salted and smashed overripe tomato. Add roasted eggplant into it and toss everything well.

Step 5: Add the cooked pasta into the bowl of eggplants and tomatoes. Season with lemon juice. Add herbs like basils, mints, parsley and chopped oregano. And toss it well. Add 1 tablespoon of olive oil and toss everything well. You may add feta cheese and pine nuts as per your taste.

You may serve the dish warm or at room temperature.

Nutritional facts:

If you are a fitness freak and want to check the nutrition information before eating this, let’s give a quick look in it.

Calories 417
Calories from fat 22%
Fat 0g
Saturated fat 1g
Cholesterol 0mg
Sodium 143mg
Carbohydrate 70g
Fibre 7g
Sugars 9g
Protein 13g

Final Thought:

On a conclusion, consuming this dish offers less calorie intake. So, with the goodness of veggies and a strong contrast of taste, enjoy this recipe in your dinner.…