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🍝 Fresh pasta salad with aubergine, tomato and Gouda

746 kcal · 30 min · 4 servings

Ingredients

• 1 eggplant (approx. 350 g)
• salt
• 500 g short pasta (e. g. Orecchiette)
• 4 tbsp olive oil
• 150 ml vegetable broth
• 5 tomatoes
• pepper (from the mill)
• 1 handful parsley
• 200 g aged Gouda
• 1 lemon (juice)
• 1 tbsp white balsamic vinegar

Instructions

1. 1. Wash the aubergine thoroughly under running water.
2. 2. Trim off the hard ends at the top and bottom.
3. 3. Cut the aubergine in half lengthwise.
4. 4. Slice the halves into thin rounds.
5. 5. Sprinkle the slices evenly with salt.
6. 6. Let the salted slices stand for ten minutes.
7. 7. Cook the pasta in boiling salted water until al dente.
8. 8. Drain the pasta.
9. 9. Rinse the pasta briefly with cold water.
10. 10. Let the pasta drain well.
11. 11. Heat two tablespoons of oil in a pan.
12. 12. Fry the aubergine slices for two to three minutes.
13. 13. Deglaze the vegetables with the broth.
14. 14. Cook the vegetables for five to seven minutes over medium heat until soft.
15. 15. Remove the pan from the heat.
16. 16. Let the aubergine cool down completely.
17. 17. Wash the tomatoes.
18. 18. Cut out the hard core.
19. 19. Dice the tomatoes into small cubes.
20. 20. Mix the tomato cubes with the cooled aubergine.
21. 21. Rinse the parsley.
22. 22. Shake the parsley dry.
23. 23. Finely chop the parsley leaves.
24. 24. Dice the Gouda cheese.
25. 25. Mix the pasta with the aubergine and tomato mixture.
26. 26. Whisk together the lemon juice, vinegar and remaining oil in a small bowl.
27. 27. Fold in the chopped parsley.
28. 28. Season the dressing with salt and pepper.
29. 29. Let the salad marinate for at least thirty minutes.
30. 30. Fold in the Gouda cheese.
31. 31. Adjust the seasoning one last time.
32. 32. Serve the salad.

Nutrition per serving

• kcal: 746
• Protein: 29 g · Fett/Fat: 27 g · Carbs: 94 g