Tuesday, September 23, 2014

Steamed eggplant pasta salad

At last!! A new recipe!! My apologies to all of you for being such a slacker on the blog for the past month. September has been crazy busy. I've had visitors at home for weeks at a time, and had absolutely zero time to edit any posts.

But this is over now, and I have TONS of recipes in my head for you!

Here is the first recipe of the fall: my steamed eggplant and pasta salad.

INGREDIENTS (4 people):
- 2 cups of dry short pasta (I used orecchiette)
- 2 medium eggplants
- a large handful of cherry tomatoes
- 1/4 cup black olives, pitted
- basil leaves, to taste
- juice of 1 lemon
- 10-15 baby mozzarella balls, in oil
- a pinch of salt

- rinse and dice the eggplants in bite-sized pieces and salt them lightly while you wait for a huge pot of water to boil
- when the water boils hard, start steaming the eggplants for 10-15 minutes, then pour the pasta in the boiling water underneath the basket and cook until the pasta is al dente and the eggplant is tender

Note: I used my new pasta cooker-steamer combo, but you can absolutely do this in different pots!
- when the pasta is al dente, strain and rinse quickly with cold water, sprinkle a little olive oil and toss around so the pasta does not stick together

- reserve the cooked eggplant on the side until just warm, then add to the cold pasta and toss all the remaining ingredients together, sprinkle with a little lemon juice and shredded basil leaves

- enjoy your super healthy eggplant-pasta salad!


  1. De belles couleurs qui mettent en appétit !

    1. Merci Lou! Ca fait un bail :) Il faut que j'aille faire un tour sur ton blog! j'ai pris un mois de pause sur Poupette, ca fait du bien, mais j'ai bien envie de me remettre en cuisine! bises