Cold Pasta with Eggplants and Cherry Tomatoes. A simple, quick, and very tasty first course. Great in summer, when eggplants are at their peak flavor.

With these hot days, meals can only be summery, and we continue with dishes like the one I propose today, that is cold pasta with eggplants, cherry tomatoes, and mozzarella balls.

This pasta is perfect for a summer lunch at home or by the sea under the umbrella. A perfect dish for outdoor lunches, picnics, dinners with friends, or for those who want to bring the authentic taste of tradition with a modern twist to the table.

If you want it lighter, I recommend cooking the eggplants in an air fryer or oven, so the vegetables remain juicy and light, perfect for seasoning the pasta.

Besides being very easy, we can prepare it in advance and store it in the refrigerator. The only precaution will be to add a drizzle of oil before serving.

Cold Pasta with Eggplants and Cherry Tomatoes

Difficulty: Very Easy
Cost: Affordable
Preparation time: 10 Minutes
Portions: 4 People
Cooking methods: Stove
Cuisine: Italian
Seasonality: Spring, Summer, and Autumn

536.64 Kcal

calories per serving

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Energy 536.64 (Kcal)
Carbohydrates 69.87 (g) of which sugars 10.64 (g)
Proteins 23.60 (g)
Fat 20.22 (g) of which saturated 7.91 (g)of which unsaturated 5.05 (g)
Fibers 5.28 (g)
Sodium 1,146.12 (mg)

Indicative values for a portion of 220 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Cold Pasta with Eggplants and Cherry Tomatoes

11.3 oz farfalle (sedani casereccie to taste)
1 eggplant (large)
8.8 oz cherry tomatoes
1 bunch basil
oregano
to taste Taggiasca olives
1 pack cherry mozzarella balls
salt
extra virgin olive oil

Tools

Pot
Colander
Pot
Pan

Steps

Cold Pasta with Eggplants and Cherry Tomatoes

First, prepare the eggplants: wash and trim them. Cut them into slices about 0.4 inches thick and cut into cubes not too small.
Gather them in a colander, salt them, and let them rest for half an hour to lose some of the water and bitterness.
Pat dry with kitchen paper and fry the eggplant in plenty of hot oil.
When they have a nice golden color, drain and place them in a bowl with paper towels. Add a pinch of salt.
(For oven or air fryer cooking of eggplants……
Wash and dry the vegetables, cut the eggplants into cubes, and arrange them with the cherry tomatoes on a baking sheet lined with parchment paper.
Season with extra virgin olive oil, salt, and oregano, turn the vegetables in the seasoning and bake in a preheated oven at 392°F in grill mode in the middle part for 25-30 minutes, turning everything halfway through cooking.
In air fryer 17/20 minutes.
Always check each air fryer or oven cooks differently.)
Cook the pasta and in the meantime prepare the rest of the ingredients to season the pasta.
In a bowl, place the cherry tomatoes cut into pieces.
Adjust salt and olive oil.
Add the mozzarella balls always cut in half and the previously fried eggplant.
I also added some pitted black olives. Once the pasta is cooked, drain it and cool it with a jet of cold water.
Pour it into the bowl and mix it with the other ingredients.
Season the cold pasta with eggplants, cherry tomatoes, and mozzarella balls with a drizzle of oil, add fresh oregano and basil leaves torn by hand.

Place in the fridge until serving time.
Enjoy your meal.