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🍝 Pasta salad with Gorgonzola and fried eggplants

580 kcal · 30 min · 4 servings

Pasta salad with Gorgonzola and fried eggplants Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Bring water to a boil and add salt.
  2. 2. Cook the pappardelle in this water until al dente (still firm to the bite).
  3. 3. Drain the pasta.
  4. 4. Rinse the pasta under cold water.
  5. 5. Let the pasta drain well.
  6. 6. Wash the eggplant.
  7. 7. Cut the eggplant into small cubes.
  8. 8. Heat a non-stick pan without fat.
  9. 9. Fry the eggplant cubes in it for 3 to 4 minutes.
  10. 10. Turn the eggplants occasionally.
  11. 11. Drizzle 3 tablespoons of olive oil over the eggplants.
  12. 12. Fry the eggplants for another 5 minutes.
  13. 13. Season the eggplants with salt and pepper.
  14. 14. Deglaze the pan with 2 tablespoons of vinegar.
  15. 15. Let the eggplants cool.
  16. 16. Mix the drained pasta with the remaining vinegar.
  17. 17. Add the remaining olive oil to the pasta.
  18. 18. Season the pasta with salt and pepper.
  19. 19. Cube the Gorgonzola cheese.
  20. 20. Gently fold the eggplant cubes into the pasta.
  21. 21. Gently fold the Gorgonzola cubes into the pasta.
  22. 22. Garnish the salad with flat-leaf parsley.

Nutrition per serving