Wholewheat Pasta Salad with Eggplant
with pine nuts & Parmigiano Reggiano
This recipe provides 253 grams of vegetables
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ piece
Eggplant
10 g
Pine nuts
15 g
Capers
1 piece
Onion
½ sachet(s)
Sicilian-style herb mix
½ sachet(s)
BBQ spice rub
90 g
Wholegrain penne
(Contains: Gluten, Tarwe May be present: Lupine, Ei, Mosterd, Soja)
20 g
Pesto rosso
(Contains: Melk (inclusief lactose), Cashewnoten May be present: Pinda's, Noten)
20 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
30 g
Arugula & lamb's lettuce
15 g
Harissa
Not included in your delivery
1 tablespoon
Olive oil
½ tablespoon
[Plant-based] mayonnaise
½ tablespoon
Extra virgin olive oil
½ tablespoon
Balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water with a pinch of salt in a pot or saucepan for the pasta.
- Dice the eggplant into 1cm cubes.
- Heat a clean frying pan over high heat, then toast the pine nuts for 1 - 2 minutes, or until golden brown. Remove from the pan and set aside.
- Heat a drizzle of olive oil in the same frying pan over medium-high heat and fry the eggplant and capers for 8 - 10 minutes.
- Finely chop the onion.
- Add the onion, Sicilian herbs, BBQ spice rub* and another drizzle of olive oil to the frying pan and fry for 3 - 4 minutes. Season with salt and pepper to taste.
- Remove from the pan and set aside.
- Boil the pasta for 10 - 12 minutes, then drain in a colander and rinse with cold water.
*Take care, this ingredient is spicy! Use as preferred.
- In a salad bowl, mix the pesto rosso and harissa* with the mayonnaise, extra virgin olive oil and balsamic vinegar.
- Grate the Parmigiano Reggiano.
- Add the arugula and lamb's lettuce, pasta and half of the Parmigiano Reggiano to the salad bowl. Toss with the dressing and season with salt and pepper to taste.
*Take care, this ingredient is spicy! Use as preferred.
- Serve the pasta salad on plates, then top with the eggplant, onion and capers.
- Garnish with the pine nuts and the rest of the Parmigiano Reggiano.
