How was your weekend?
We went to Panini Pete's in Alabama (I had the Tomato/Mozzarella Panino...yum), which we found through Diners, Drive Ins and Dives. Love that show! We are huge nerds and like to go to places from the show whenever we can. It helped that a few years ago we drove cross-country, twice.
Then tropical storm Debby decided to show up. So we watched Anchorman and ate leftover Chinese.
Did you know eggplants have thorns? I had no idea! Reason #53987345 I love farmers markets, you get to know the real plant. This is a really light pasta salad, you get the fresh herbs and lemon juice but then the smoky flavor of the roasted eggplant. Drizzle with some good olive oil and you have a meal that won't weigh you down.
PS. I want to thank Emma @ Food, Fork & Good for nominating me for the Versatile Blogger Award. I really want to go to her next Tea Party!
Roasted Eggplant Pasta Salad
Ingredients:
1 box Fusilli corti bucati
1 large Eggplant
Olive Oil + 2 Tablespoons
Salt
Pepper
2 Tablespoons Garlic, chopped
1/2 Lemon, juiced
2 Teaspoons Fresh Oregano, chopped
3 Fresh Basil leaves, chopped
Parmesan Cheese
Directions:
1. Preheat oven to Broil and line a baking sheet with foil. Cut the top off of the eggplant and cut in half length-wise.
2. Start the water for the pasta and cook according to the package.
3. Coat the flesh part of the eggplant with olive oil and season with salt & pepper. Place on the baking sheet face down and broil for 10-15 minutes, depending on how big the eggplant is. Then, flip over so that the skin side is down and broil 3-4 minutes. (It's okay if some of it sticks to the foil)
4. Remove from oven and let cool a few minutes. Then scrape out the smoky, roasted inside of the eggplant and throw away the skins.
5. In a large serving bowl mix together the pasta, eggplant, oregano, basil, garlic, lemon juice and 2 tablespoons of olive oil. Mix well, season with salt and pepper to taste and top with parmesan cheese.
Enjoy!!
*Best served warm or at room temperature.
Oh, boy does this sound marvelous! Roasted eggplant plus fresh herbs must make for a remarkable dish!!!
ReplyDeleteYuuum!
ReplyDeleteI´m mad about roasted eggplants! Perfect simple and yummy pasta
ReplyDeleteI know they have thorns, I pricked myslef on them. (I work at the farmer's market on weekends) the eggplants are finally in season here in the uk, everything's been coming a bit later because of the horrid weather but I'm glad they're here, and can't wait to get roasting them too. or maybe i'll do a stirfry with some chilli sauce like my mum does. either way, yum! chanced upon your blog and enjoying all the simple clean seasonal ideas x
ReplyDeleteSounds so good! I had absolutely no idea that they had thorns! You learn something new every day!
ReplyDeleteI did not know that about eggplants..very interesting! This sounds like the perfect summer pasta dish!
ReplyDeleteOh, so good! I love eggplant - I know a lot of people who don't, but it has such a sweet flavor! Sounds delicious here. :)
ReplyDeleteAs far as I'm concerned Guy Fieri and I are buds...I don't care if he knows it or now...I want to go where he goes and eat what he eats. :) When I travel to new places, I definitely make a bee-line for the places he has visited. :) Your pasta looks fabulous and I love that it came from a real eggplant in all its thorny glory! Looks like a bowl full of heaven!
ReplyDeletesuch a great pasta salad!
ReplyDeleteEggplant for the win my friend, what a stunningly delicious recipe :D
ReplyDeleteYou rock my socks every time!
Cheers
CCU
Oh gosh this just looks SO GOOD!!!
ReplyDelete