Pasta and eggplant salad with almond crumble
If you're looking for a simple, fresh, and flavorful recipe, this eggplant pasta salad is a perfect choice. It's one of those dishes that can be prepared in advance and served as a first course or a side dish.
Ingredients · Servings 5
- 30g of almonds
- 10 g of olive oil
- A few basil leaves
- 1 clove of garlic
- 300 g of berenjena
- 4 cherry tomatoes, quartered
- 3 sun-dried tomatoes
- 350g of short pasta
Method
- We put the almonds, some basil leaves and the olive oil in a food processor.
- We blend until we obtain a simple pesto. We set it aside.
- Cut the eggplant into cubes and add a drizzle of olive oil to a non-stick frying pan along with the garlic clove. Sauté the garlic for a few moments and then add the eggplant. Cook until tender and lightly browned. Remove the garlic clove and set the eggplant aside.
- While the eggplant is cooking, bring plenty of water to a boil in a saucepan. Once boiling, add the pasta and cook according to the package directions.
- When the eggplant is cooked, turn off the heat and set aside.
- We drain the pasta and run it under cold water to stop the cooking process.
- We put the pasta in a bowl and add the quartered cherry tomatoes, the chopped sun-dried tomatoes, and the sautéed eggplant. We mix all the ingredients well.
- We serve the pasta salad and accompany it with the almond and basil pesto that we prepared at the beginning.
The combination of sautéed eggplant with cherry tomatoes and sun-dried tomatoes adds a lot of flavor and texture, while the almond and basil pesto provides the finishing touch.
An easy-to-prepare recipe that's perfect for enjoying pasta in a different way.
