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Thursday, April 14, 2011

Eggplant and pasta salad

Sorry about the above pic--didn't mix the broccoli yet!

I found this from a Hallelujah Holiday Recipes book. I like this better COLD with a little of the above salad dressing on it.I love the eggplant just as cooked here for a snack!


1 good sized eggplant
1 small jar of pinenuts (I just used some from a package)
1 yellow bell pepper, seeded, chopped
1 red bell pepper seeded, chopped (I used green--out of red)
Broccoli floretts
roma tomatoes or other
sun-dried or dehydrated tomatoes (optional (I didn't have)
1 can small pitted black olives sliced
Italian seasoning to taste
garlic powder to taste
Celtic Sea Salt optional
1 12-16 ounces flavored spirals or rotini

Preheat oven to 400. Take a eggplant and halve it lengthwise and slice into thin pieces leaving skin on it. Brush some olive oil (or spray with pam) on both sides. Sprinkle with garlic powder and Italian seasoning. Brown on both sides and let peel become a little leathery. This may take 30 minutes or so.

While eggplant cooks, wash and slice the peppers. Also take the broccoli and steam the florets until just tender--don't over cook. Add peppers to the steamer and cook just a bit more.

Boil the pasta while the above is cooking. Slice some fresh tomatoes. Get the black olives and pine nuts ready.

Drain pasta. Add a bit of olive oil if desired (this adds nice flavor , but if you don't want the oil or are using salad dressing for a cold salad you can omit). Fold in the steamed veggies, and mix gently. Fold in eggplant, pine nuts, tomatoes and olives. Season with more garlic powder and Italian seasoning.

If serving cold --chill and add dressing

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