Pasta salad with roasted eggplant gibb
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| A; (1 1/2-pound) | ||
| ; eggplant, peeled | ||
| ; and cut into 1-inch | ||
| ; cubes | ||
| 1 | tablespoon | Coarse salt |
| 5 | tablespoons | Olive oil |
| ½ | pounds | Rotelie; (wagon wheel pasta) |
| 2 | Red bell peppers; roasted and chopped | |
| ¼ | cup | Pine nuts; toasted golden |
| 2 | tablespoons | Finely chopped fresh parsley leaves |
| ¼ | cup | Fresh basil leaves; washed well, spun |
| ; dry, and finely | ||
| ; shredded | ||
| 1 | Garlic clove; chopped and mashed | |
| ; to a paste with 1/4 | ||
| ; teaspoon salt | ||
| ¼ | teaspoon | Sugar |
| 1½ | tablespoon | Red-wine vinegar |
Directions
Preheat oven to 300F.
In a large colander set over a bowl toss eggplant with salt and let stand 1 hour.
Rinse eggplant under cold water and gently squeeze by handfuls to remove excess liquid. Transfer eggplant to a large jelly-roll and toss with 2 tablespoons oil. Roast eggplant in middle of oven, shaking pan occasionally, until tender and golden, about 45 minutes, and cool.
In a 4-quart kettle bring 2 quarts salted water to a boil for pasta.
In a large bowl stir together eggplant, bell peppers, pine nuts, parsley, and basil.
In a small bowl whisk together garlic, sugar, vinegar, and salt and pepper to taste. Add remaining 3 tablespoons oil in a stream, whisking, and whisk until emulsified.
Add pasta to boiling water and boil, stirring occasionally, until al dente.
In colander drain pasta and rinse under cold water. Add pasta to eggplant mixture and drizzle with dressing.
Serves 4.
Gourmet August 1995
Converted by MC_Buster.
Per serving: 864 Calories (kcal); 85g Total Fat; (85% calories from fat); 11g Protein; 22g Carbohydrate; 0mg Cholesterol; 5647mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 2½ Vegetable; 0 Fruit; 16 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.