The cold pasta with eggplants and cherry tomatoes is a first course with Mediterranean flavors, perfect for summer. It is simply a variation of the tasty cold pasta recipe, equally simple and quick to prepare.
A first course where the main ingredients are grilled eggplants and cherry tomatoes. I admit that in my family, I am practically the only one who loves eggplants, but this pasta salad was devoured by everyone. Made with fresh trofie and enriched with small mozzarella balls and some basil leaves to make it even more flavorful.
I preferred to buy fresh pasta at the supermarket, but if you’re pasta makers, you can also make it at home and choose the format you prefer. Curious to discover how to prepare it? Then read the recipe, because the cold pasta with eggplants and cherry tomatoes will be ready in a click!
If you’re interested in other summer first course recipes, also read:
- Difficulty: Very Easy
- Cost: Very Affordable
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Summer
- Energy 261.13 (Kcal)
- Carbohydrates 21.08 (g) of which sugars 5.49 (g)
- Proteins 11.16 (g)
- Fat 15.27 (g) of which saturated 5.36 (g)of which unsaturated 2.98 (g)
- Fibers 1.93 (g)
- Sodium 1,022.17 (mg)
Indicative values for a portion of 203 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
- 9 oz trofie (fresh)
- 1 eggplant
- 5 oz cherry tomatoes
- 4.5 oz small mozzarella balls
- 2 tbsps extra virgin olive oil
- salt (to taste)
- basil (fresh to taste)
Tools
- High-sided Pot
- Pan
- Cutting Board
- Knife
- Bowl
- Colander
Steps
First, clean the eggplant. Remove the stem, peel it, and cut it into slices about a quarter of an inch thick. Then place the eggplant slices in a colander, layering them with coarse salt, and let them rest for at least half an hour. This way, they will lose their water and taste less bitter.
Meanwhile, bring water to a boil in a pot. Salt it and cook the trofie for the time indicated on the package. Then drain them and rinse under cold water to cool them down. Transfer the fresh pasta to a bowl, add the oil, and mix.
Now, handle the cooking of the eggplants. Rinse the eggplants well under cold water to remove the salt and blot them dry with a paper towel. Heat a grill pan or nonstick pan and grill the eggplants for 3 or 4 minutes on each side.
Then wash the tomatoes, dry them, and cut them into slices. I used datterini tomatoes, but you can substitute with your preferred variety. Then transfer the grilled eggplants and cherry tomatoes to the bowl with the pasta and mix.
Add the small mozzarella balls drained from their water and the washed and dried basil leaves. Another mix and the pasta salad with grilled eggplants and tomatoes is ready to be enjoyed.
Storage and Tips for Cold Pasta with Eggplants and Cherry Tomatoes
The cold pasta salad with eggplants and cherry tomatoes can be prepared in advance and stored in the refrigerator for 1 or 2 days in a container with a lid.
FAQ Questions and Answers for Cold Pasta with Eggplants and Cherry Tomatoes
What can I substitute for small mozzarella balls?
As an alternative to small mozzarella balls, you can use feta, burrata, or tofu marinated in soy sauce.
