Try this Pasta Salad with Roasted Eggplant Gibb recipe, or contribute your own.

Still searching for what to cook ?

Name: Pasta Salad with Roasted Eggplant Gibb
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 1/2 tb Red-wine vinegar; ; and cut into 1-inch; 1 tb Coarse salt; 2 tb Finely chopped fresh parsley; ; eggplant, peeled; 5 tb olive oil; ; shredded; ; teaspoon salt; 1/2 lb Rotelie; (wagon wheel pasta); ; to a paste with 1/4; A; (1 1/2-pound); 1 Garlic clove; chopped and; 1/4 ts Sugar; ; cubes; 1/4 c Pine nuts; toasted golden; 1/4 c Fresh basil leaves; washed; ; dry, and finely; 2 Red bell peppers; roasted

Find the most delicious recipes here

INGREDIENTS

1 1/2 tb Red-wine vinegar
; and cut into 1-inch
1 tb Coarse salt
2 tb Finely chopped fresh parsley
; eggplant, peeled
5 tb olive oil
; shredded
; teaspoon salt
1/2 lb Rotelie; (wagon wheel pasta)
; to a paste with 1/4
A; (1 1/2-pound)
1 Garlic clove; chopped and
1/4 ts Sugar
; cubes
1/4 c Pine nuts; toasted golden
1/4 c Fresh basil leaves; washed
; dry, and finely
2 Red bell peppers; roasted

Servings

INSTRUCTIONS

Preheat oven to 300F. In a large colander set over a bowl toss eggplant with salt and let stand 1 hour. Rinse eggplant under cold water and gently squeeze by handfuls to remove excess liquid. Transfer eggplant to a large jelly-roll and toss with 2 tablespoons oil. Roast eggplant in middle of oven, shaking pan occasionally, until tender and golden, about 45 minutes, and cool. In a 4-quart kettle bring 2 quarts salted water to a boil for pasta. In a large bowl stir together eggplant, bell peppers, pine nuts, parsley, and basil. In a small bowl whisk together garlic, sugar, vinegar, and salt and pepper to taste. Add remaining 3 tablespoons oil in a stream, whisking, and whisk until emulsified. Add pasta to boiling water and boil, stirring occasionally, until al dente. In colander drain pasta and rinse under cold water. Add pasta to eggplant mixture and drizzle with dressing. Serves 4. Gourmet August 1995 Per serving: 864 Calories (kcal); 85g Total Fat; (85% calories from fat); 11g Protein; 22g Carbohydrate; 0mg Cholesterol; 5647mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 16 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

Alert editor

Pasta Salad with Roasted Eggplant Gibb

1 1/2 tb Red-wine vinegar
 ; and cut into 1-inch
1 tb Coarse salt
2 tb Finely chopped fresh parsley
 ; eggplant, peeled
5 tb olive oil
 ; shredded
 ; teaspoon salt
1/2 lb Rotelie; (wagon wheel pasta)
 ; to a paste with 1/4
 A; (1 1/2-pound)
1 Garlic clove; chopped and
1/4 ts Sugar
 ; cubes
1/4 c Pine nuts; toasted golden
1/4 c Fresh basil leaves; washed
 ; dry, and finely
2 Red bell peppers; roasted

Preheat oven to 300F.    In a large colander set over a bowl toss eggplant with salt and let stand 1  hour.    Rinse eggplant under cold water and gently squeeze by handfuls to remove  excess liquid. Transfer eggplant to a large jelly-roll and toss with 2  tablespoons oil. Roast eggplant in middle of oven, shaking pan  occasionally, until tender and golden, about 45 minutes, and cool.    In a 4-quart kettle bring 2 quarts salted water to a boil for pasta.    In a large bowl stir together eggplant, bell peppers, pine nuts, parsley,  and basil.    In a small bowl whisk together garlic, sugar, vinegar, and salt and pepper  to taste. Add remaining 3 tablespoons oil in a stream, whisking, and whisk  until emulsified.    Add pasta to boiling water and boil, stirring occasionally, until al dente.  In colander drain pasta and rinse under cold water. Add pasta to eggplant  mixture and drizzle with dressing.    Serves 4.    Gourmet August 1995        Per serving: 864 Calories (kcal); 85g Total Fat; (85% calories from fat);  11g Protein; 22g Carbohydrate; 0mg Cholesterol; 5647mg Sodium Food  Exchanges: 0 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 16 Fat;  0 Other Carbohydrates      Converted by MM_Buster v2.0n.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (294g)
Recipe Makes: 1 servings

Calories: 168
Calories from Fat: 152 (90%)

Amt Per Serving		% DV

	Total Fat 16.9g	23 %
	Saturated Fat 2.3g	12 %
	Monounsaturated Fat 12.3g
	Polyunsanturated Fat 1.8g
Cholesterol 0mg		0 %
Sodium 6982.5mg		241 %
Potassium 49.2mg		1 %
Total Carbohydrate 3.6g		1 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 3.4g
Protein 0.2g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 168

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe

Date	Notes
		Jot your own private notes with BigOven Pro

What would you serve with this? Link in another recipe.

What to make this week

Keep an eye out for original recipes from the BigOven Kitchen every week! SEE MORE >>

MORE IDEAS

Scallops with Miso Butter - Chef Recipe by Matt Wilkinson and Sharlee ...

by agfg

REVIEW THIS RECIPE

REVIEWS

There are no reviews yet. Be the first!