Recipe Name: Cold Pasta with Eggplant and Feta
Category: Main Course
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Wheat Tortiglioni | 320g |
| Eggplant | 250g |
| Salted Capers | 20g |
| Whole Wheat Bread (stale) | 100g |
| Fresh Mint | q.b. |
| Feta Cheese | 80g |
| Garlic | 1 clove |
| Fresh Chili Peppers | 2 |
| Extra Virgin Olive Oil | 20g |
| Table Salt | q.b. |
| Black Pepper | q.b. |
Instructions
-
Boil the Pasta:
Begin by bringing a large pot of salted water to a boil. This will be used to cook the pasta. Once boiling, add the whole wheat tortiglioni and cook according to package instructions, until al dente. Drain the pasta and set it aside to cool. To speed up the cooling process, you can run it under cold water and then lay it out on a wide tray to finish cooling. -
-
Prepare the Bread Crumbs:
Take the stale whole wheat bread and cut it into slices. Then, place the slices in a food processor or blender equipped with metal blades to create breadcrumbs. If you donโt have a blender, you can also crumble the bread by hand into small pieces. -
Toast the Bread Crumbs:
Heat half of the olive oil in a pan over medium heat. Add the finely chopped chili peppers and the freshly prepared bread crumbs to the pan. Toast them together, stirring constantly to ensure they donโt burn. Once the bread crumbs are golden and crispy, set them aside. -
Prepare the Eggplant:
Wash the eggplants thoroughly and trim off the ends. Slice them into rounds and then cut each slice into strips approximately 1 cm wide. -
Cook the Eggplant:
In another pan, heat the remaining half of the olive oil over medium-high heat. Add the whole garlic clove and the eggplant strips. Sautรฉ the eggplant for about 4-5 minutes, until golden and slightly crispy on the outside. Remove the garlic from the pan and discard it, then season the eggplant with salt and black pepper to taste. Set aside to cool. -
Prepare the Capers:
Rinse the salted capers under cold running water to remove excess salt. Then, finely chop them using a sharp knife. -
Assemble the Pasta Salad:
In a large bowl, combine the cooled pasta with the cooked eggplant, the chopped capers, and the toasted bread crumbs. Add some freshly chopped mint leaves, and crumble the feta cheese into small pieces. Toss everything together gently to ensure that the ingredients are evenly distributed. If needed, drizzle a little extra olive oil for added richness. -
Serve and Garnish:
Divide the pasta mixture into four serving plates. Garnish with extra crumbled feta and a few more bread crumbs for texture. Optionally, you can add a few more mint leaves for an extra burst of flavor.
Notes:
This refreshing and vibrant cold pasta dish is perfect for a light summer meal or as a side for your next BBQ. The combination of crispy eggplant, savory feta, and tangy capers, along with the freshness of mint, offers a delightful balance of flavors that is sure to impress. You can adjust the amount of chili based on your preferred level of spice. Enjoy this dish chilled, and feel free to add a drizzle of olive oil or a squeeze of lemon just before serving for extra zing!
