Pasta Salad with Roasted Eggplant Gibb Recipe

Name: Pasta Salad with Roasted Eggplant Gibb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: a 1 1/2-pound eggplant, peeled and cut into 1-inch cubes; 1 tablespoon coarse salt; 5 tablespoons olive oil; 1/2 pound rotelle (wagon wheel pasta); 2 red bell peppers, roasted and chopped; 1/4 cup pine nuts, toasted golden; 2 tablespoons finely chopped fresh parsley leaves; 1/4 cup fresh basil leaves, washed well, spun dry, and finely shredded; 1 garlic clove, chopped and mashed to a paste with 1/4 teaspoon salt; 1/4 teaspoon sugar; 1 1/2 tablespoons red-wine vinegar

Servings: persons

a 1 1/2-pound eggplant, peeled and cut into 1-inch cubes
1 tablespoon coarse salt
5 tablespoons olive oil
1/2 pound rotelle (wagon wheel pasta)
2 red bell peppers, roasted and chopped
1/4 cup pine nuts, toasted golden
2 tablespoons finely chopped fresh parsley leaves
1/4 cup fresh basil leaves, washed well, spun dry, and finely shredded
1 garlic clove, chopped and mashed to a paste with 1/4 teaspoon salt
1/4 teaspoon sugar
1 1/2 tablespoons red-wine vinegar

1
Preheat oven to 300F.
2
In a large colander set over a bowl toss eggplant with salt and let stand 1 hour.
3
Rinse eggplant under cold water and gently squeeze by handfuls to remove excess liquid.
4
Transfer eggplant to a large jelly-roll and toss with 2 tablespoons oil.
5
Roast eggplant in middle of oven, shaking pan occasionally, until tender and golden, about 45 minutes, and cool.
6
In a 4-quart kettle bring 2 quarts salted water to a boil for pasta.
7
In a large bowl stir together eggplant, bell peppers, pine nuts, parsley, and basil.
8
In a small bowl whisk together garlic, sugar, vinegar, and salt and pepper to taste.
9
Add remaining 3 tablespoons oil in a stream, whisking, and whisk until emulsified.
10
Add pasta to boiling water and boil, stirring occasionally, until al dente.
11
In colander drain pasta and rinse under cold water.
12
Add pasta to eggplant mixture and drizzle with dressing.

290

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 11 ingredients. The key ingredients include: a 1 1/2-pound eggplant, peeled and cut into 1-inch cubes, 1 tablespoon coarse salt, 5 tablespoons olive oil, 1/2 pound rotelle (wagon wheel pasta), and more.

Yes, Pasta Salad with Roasted Eggplant Gibb 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 Roasted Eggplant Gibb

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions