Pasta Salad With Feta Cheese, Eggplant and Cashew N

Name: Pasta Salad With Feta Cheese, Eggplant and Cashew Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggplants (diced); 250 g penne pasta (or whatever you have available!); ¾ cup olive oil; 4 tablespoons balsamic vinegar; 3 garlic cloves, crushed; 1 cup of freshly chopped mint leaf; salt; white pepper; 250 g feta cheese, grated coarsely; 100 g unsalted dry-roasted cashews

Servings: persons

1
Soak cubed eggplant in cold salted water (around 2 tbsp salt to 1/2 litre of water) for about 1/2 hour.
2
Drain, rinse and dry off on a clean tea towel.
3
Heat some oil in a chip pan and deep fry the cubes until golden, remove and drain on paper kitchen towels (or old newspaper.)
4
Place in large bowl.
5
Cook pasta as per instructions, drain ,rinse and add to eggplant.
6
Mix (you can shake in an empty jar) o.oil, B.vinegar, garlic, mint, salt and white pepper to taste (be careful with the salt as eggplant was soaked and cheese is generally salty too).
7
Pour over the pasta mixture and mix carefully and thoroughly.
8
Grate the cheese over the top and sprinkle the toasted cashew nuts on top (dont dismiss the nuts-they add the punch to this dish!
9
).
10
Bon apetite.

1008

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

You need 10 ingredients. The key ingredients include: 2 eggplants (diced), 250 g penne pasta (or whatever you have available!), ¾ cup olive oil, 4 tablespoons balsamic vinegar, and more.

Yes, Pasta Salad With Feta Cheese, Eggplant and Cashew Nuts 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!

Pasta Salad With Feta Cheese, Eggplant and Cashew Nuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions