Penne Salad with Eggplant

Name: Penne Salad with Eggplant
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 794 grams large eggplant (about , peeled and cut into 1/2-inch cubes; 118 milliliters chopped fresh parsley; 2 cloves garlic, minced; 0 teaspoons fresh-ground black pepper; 2 Tbsps lemon juice; 8 Tbsps olive oil; 340 grams penne; 1 teaspoons salt

Penne Salad with Eggplant might be just the main course you are searching for. One portion of this dish contains about 13g of protein, 30g of fat, and a total of 620 calories. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of lemon juice, salt, fresh-ground pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a vegan diet. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

In a large nonstick frying pan, heat 2 tablespoons of the oil over moderate heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add one third of the eggplant and 1/4 teaspoon of the salt and cook, stirring occasionally, until the eggplant is tender and brown, about 4 minutes.

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Eggplant

Salt

Remove the eggplant from the pan and put it in a large bowl. Cook the remaining eggplant in two batches, each using 2 tablespoons of the oil and 1/4 teaspoon of the salt.

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Eggplant

Salt

Cooking Oil

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Bowl

Frying Pan

Add the garlic to the last batch of eggplant during the final minute of cooking.

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Eggplant

Garlic

Meanwhile, in a large pot of boiling, salted water, cook the penne until just done, about 13 minutes.

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Penne

Water

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Pot

Drain. Rinse with cold water and drain thoroughly.

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Water

Transfer to the bowl with the eggplant.

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Eggplant

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Bowl

Toss the pasta and eggplant with the remaining 2 tablespoons oil and 1/2 teaspoon salt, the parsley, pepper, and lemon juice.

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Lemon Juice

Eggplant

Parsley

Pepper

Pasta

Salt

Cooking Oil

Wine Recommendation: Chianti is one of the versatility champions of the wine world. Its high acidity, medium body, moderate tannins, and understated dried-cherry fruit allow it to play a supporting role with many cuisines.

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Wine

Cherries

Fruit

Serve one here and you'll see why.

Notes: Eggplant soaks up oil like a sponge; so it's best to cook this vegetable in a nonstick pan. That way, you can limit the amount of oil available for the eggplant to absorb without worrying about it sticking.

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Vegetable