Eggplant / pasta salad

Ingredients for Eggplant / pasta salad

Instructions for Eggplant / pasta salad

To prepare the Eggplant / pasta salad recipe, please follow these instructions:

First turn on the oven at 200 degrees. Then rinse the aubergines and cut off the stem. Put one eggplant and only one in a refractory dish and put it in the oven for approx. 45 min. Until the eggplant is completely tender. Take it out, halve it and scrape the meatloaf. Blend the fruit cake with olive oil and season with lemon juice, salt and pepper.

Cook the pasta al dente, ie That it does not boil completely soft but only so much that there is still a bite in it (see cooking time on the packaging). Immediately pour the eggplant over the freshly cooked pasta.

The other eggplant should not be peeled. It is cut into 1 x 1 cm tern. And fry in butter on a pan for approx. 3 min. By good heat. Add balsamic vinegar and let the vinegar boil completely. Pour the eggplant terns with the boiled balcamico vinegar over the pasta. Bring leaflets in, gently twist it together and taste the salad salad with salt and pepper