Grilled Eggplant Pasta Salad with Sun-Dried Tomatoes and Pine Nuts

Pasta Salad with Eggplant and Sun-Dried Tomatoes

Category: Pasta Dishes
Servings: 4

“Link To Share” is your all-in-one marketing platform, making it easy and professional to direct your audience to everything you offer.

• Modern, customizable bio pages • Link shortening with advanced analytics • Interactive, brandable QR codes • Host static sites and manage your code • Multiple web tools to grow your business

Get started now and elevate your projects!

Ingredients:

Instructions:

1. Prepare the ingredients: Begin by cutting the sun-dried tomatoes into thin strips. Next, remove the seeds from the fresh chili pepper and slice it into fine strips as well. Then, cut the eggplant into four wedges and slice each wedge into 3-4mm thick slices.

2. Grill the eggplant: Heat a grill pan over medium-high heat. Place the eggplant slices on the hot grill and cook for about 2 minutes on each side until they are tender and lightly charred.

3. Toast the pine nuts: In a non-stick pan, toast the pine nuts over medium heat for 3-4 minutes, stirring frequently to avoid burning them.

4. Cook the pasta: In the meantime, bring a large pot of salted water to a boil. Add the rigatoni pasta and cook until al dente, following the instructions on the package.

5. Prepare the sautéed base: While the pasta is cooking, heat the olive oil in a large pan over high heat. Add the shallot, cut into large pieces, and sauté until softened. Then, add the fresh chili strips and cover the pan with a lid, letting it cook for a couple of minutes.

6. Add the sun-dried tomatoes: Stir in the sun-dried tomatoes and cook for another minute or two until they soften.

7. Combine the pasta and ingredients: Once the pasta is cooked, drain it, reserving a small amount of pasta water. Add the pasta to the pan with the sautéed shallots, chili, and sun-dried tomatoes. Mix gently to combine and heat through.

8. Finish the dish: Add the grilled eggplant slices and toss everything together for a couple of minutes to warm the ingredients. Sprinkle the dish with freshly grated salted ricotta cheese and tear the basil leaves by hand to sprinkle on top.

9. Serve: Serve the pasta salad warm or at room temperature, and enjoy the delightful combination of smoky grilled eggplant, the tangy richness of sun-dried tomatoes, and the refreshing basil aroma!

Enjoy your delicious Pasta Salad with Eggplant and Sun-Dried Tomatoes!