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🍝 Pasta salad with eggplant, olives, rocket and parmesan

622 kcal · 30 min · 4 servings

Pasta salad with eggplant, olives, rocket and parmesan Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 220 degrees top and bottom heat.
  2. 2. Wash the eggplants and remove the stem end.
  3. 3. Halve the eggplants lengthwise.
  4. 4. Slice or shave the eggplant halves into thin slices.
  5. 5. Sprinkle the slices with salt.
  6. 6. Let the salted eggplants rest for about 20 minutes.
  7. 7. Cook the pasta in boiling salted water al dente (firm to the bite).
  8. 8. Pat the eggplant slices dry with a kitchen towel.
  9. 9. Place the eggplants on a baking sheet greased with oil.
  10. 10. Drizzle the eggplants with a little olive oil.
  11. 11. Season the eggplants with pepper.
  12. 12. Bake the eggplants in the preheated oven until golden brown.
  13. 13. Wash the rocket (arugula).
  14. 14. Remove any damaged or wilted leaves from the rocket.
  15. 15. Spin the rocket dry.
  16. 16. Drain the olives.
  17. 17. Drain the pasta.
  18. 18. Rinse the pasta with cold water.
  19. 19. Let the pasta drain well.
  20. 20. Take the eggplants out of the oven.
  21. 21. Let the eggplants cool down.
  22. 22. Mix the cooled eggplants with the pasta.
  23. 23. Add the olives to the pasta and eggplant mixture.
  24. 24. Fold in the rocket.
  25. 25. Season the salad with salt and pepper.
  26. 26. Serve the salad in small bowls.
  27. 27. Drizzle the served salad with olive oil.
  28. 28. Garnish the salad with freshly grated parmesan.
  29. 29. Serve the salad.

Nutrition per serving