Cold pasta with eggplants and mozzarella, the perfect summer dish. This summer seems to never end. I must confess the heat has truly tired me out, so here’s another Cold pasta recipe to prepare in advance and enjoy fresh even at the beach. The recipe I want to share with you today is for Pasta with eggplants and cherry tomatoes, perfect even on the hottest days. A first course that my family loved so much that I’ll be preparing it again in the coming days. I’ve added to the pasta many cubes of eggplants cooked in a pan, fresh mozzarella cubes, and cherry tomatoes. A perfect combination of aromas and flavors that wins everyone over at the table. So let’s head to the kitchen and prepare together the Pasta with eggplants and mozzarella
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 324.96 (Kcal)
- Carbohydrates 39.32 (g) of which sugars 7.26 (g)
- Proteins 15.33 (g)
- Fat 11.87 (g) of which saturated 5.75 (g)of which unsaturated 3.28 (g)
- Fibers 4.51 (g)
- Sodium 514.95 (mg)
Indicative values for a portion of 225 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 for the Pasta Salad with Eggplants
- 11 oz pasta (the shape you prefer)
- 1.1 lbs eggplants
- 7 oz mozzarella
- 9 oz cherry tomatoes
- to taste extra virgin olive oil
- 1 sprig basil
- 1 clove garlic
- to taste salt
How to Prepare Cold Pasta with Eggplants
Wash the eggplants. Trim the ends and without peeling, cut them first into thick slices and then into cubes. If you prefer, you can peel the eggplants first. Pour 2-3 tablespoons of extra virgin olive oil, a clove of garlic, and the eggplants into a pan.
Season with salt and let the eggplants cook over medium heat for 8-10 minutes, stirring often with a wooden spoon. At the end of cooking, remove the garlic clove and let them cool. While the eggplants are cooking, cook the pasta, in the shape you prefer, in plenty of salted water.
Drain the pasta al dente. Quickly run it under cold water to cool it. Drain it well and transfer it to a bowl. Dress with 3 tablespoons of extra virgin olive oil and mix with 2 spoons, let it cool.
Dress the pasta with the eggplants, mozzarella cubes, and cherry tomatoes cut into 4 parts. Mix with 2 spoons. Add another drizzle of extra virgin olive oil and fresh basil leaves. Store the Cold Pasta with Eggplants in the fridge for an hour or more.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
You can enrich the pasta with zucchini cooked in a pan or with tuna.
You can replace the mozzarella with 200 grams of feta cheese cubes and the basil with fresh mint leaves.
Don’t miss the recipe for the Pasta Salad with Cottage Cheese
