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Pasta salad with mozzarella and fried eggplant

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Ingredients for 4 servings:

  • 250 g penne or farfalle
  • 250 g cocktail tomatoes
  • 1 large eggplant(s)
  • 125 g mozzarella, mini balls
  • 3 tbsp olive oil
  • 3 tbsp Balsamic vinegar, dark
  • salt and pepper
  • 2 cloves garlic

Instructions

Working time approx. 3 hours 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 30 minutes; Total time approx. 7 hours

Cook the pasta according to the package instructions, drain, and rinse with cold water. Meanwhile, dice the eggplant. Heat a little oil in a pan and fry the eggplant until well browned and cooked through. Let cool slightly. Halve the mozzarella balls and cherry tomatoes. Peel and press the garlic. For the dressing, combine 3 tablespoons of olive oil with the balsamic vinegar in a large bowl and season with salt and pepper. Add all ingredients and the pasta and mix. Let stand in the refrigerator for 2-3 hours before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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