Eggplant And Pasta Salad Recipe

Name: Eggplant And Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant (1 1/2 lb.); 1 medium onion, (1/2 c.), finely chopped; 2 ripe tomatoes, chopped; 1 clove garlic, minced; 1/2 c. olive oil; 1/4 c. lemon juice; 4 Tbsp. chopped parsley; 1/2 tsp. oregano (fresh); 2 tsp. salt; 1/2 lb. macaroni (ditalini or rotini); tomato wedges (for garnish); lemon slices (for garnish); black olives (for garnish)

Servings: persons

1 large eggplant (1 1/2 lb.)
1 medium onion, (1/2 c.), finely chopped
2 ripe tomatoes, chopped
1 clove garlic, minced
1/2 c. olive oil
1/4 c. lemon juice
4 Tbsp. chopped parsley
1/2 tsp. oregano (fresh)
2 tsp. salt
1/2 lb. macaroni (ditalini or rotini)
tomato wedges (for garnish)
lemon slices (for garnish)
black olives (for garnish)

1
Wash eggplant; prick skin in several places with fork.
2
Bake in 350u00b0 oven for 45 minutes or until tender; cool.
3
Peel eggplant; cut pulp into 1/2-inch diced pieces.
4
Combine eggplant, onion, tomatoes, garlic, oil, lemon juice, parsley, oregano and salt in large bowl.
5
Toss and mix well.
6
Cover and refrigerate overnight.
7
Cook pasta in boiling salted water.
8
Drain and do not rinse.
9
Add to eggplant mixture.
10
Toss and mix well.
11
Serve warm or cold in lettuce-lined bowl garnished with tomato wedges, lemon slices and Greek olives.

301

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 large eggplant (1 1/2 lb.), 1 medium onion, (1/2 c.), finely chopped, 2 ripe tomatoes, chopped, 1 clove garlic, minced, and more.

Yes, Eggplant And Pasta Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Eggplant And Pasta Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions