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Pasta Salad With Feta Cheese, Eggplant And

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Ingredients

Adjust Servings:
2 eggplants (diced)
250 g penne pasta (or whatever you have available!)
3/4 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

Nutritional information

635
Calories
403 g
Calories From Fat
44.8 g
Total Fat
11.7 g
Saturated Fat
37.1 mg
Cholesterol
474.1 mg
Sodium
50 g
Carbs
10.7 g
Dietary Fiber
6.1 g
Sugars
13.4 g
Protein
222g
Serving Size

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Pasta Salad With Feta Cheese, Eggplant And

Features:
    Cuisine:

    This was divine! I'm "supposedly" on a diet so instead of deep-frying the eggplant I sprayed them with some canola oil and baked them at around 200 degrees C. used a local Tzfatit cheese instead of feta, it's not as salty. This made for a yummy supper, and we fought over the last cashews in the bottom of the bowl. Thanks!

    • 50 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Pasta Salad With Feta Cheese, Eggplant and Cashew Nuts, This Mediterranean recipe is from one of those special edition recipe magazines that are often issued at holiday times I made it for a family gathering at a vegetarian buffet type meal and it has been a hit ever since Try to use up on same day, the fresh mint is a must , it is great to eat even with the pasta and eggplant still warm , This was divine! I’m supposedly on a diet so instead of deep-frying the eggplant I sprayed them with some canola oil and baked them at around 200 degrees C used a local Tzfatit cheese instead of feta, it’s not as salty This made for a yummy supper, and we fought over the last cashews in the bottom of the bowl Thanks!, I can confirm that this is a great dish


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    Steps

    1
    Done

    Soak Cubed Eggplant in Cold Salted Water (around 2 Tbsp Salt to Litre of Water) For About Hour.

    2
    Done

    Drain, Rinse and Dry Off on a Clean Tea Towel.

    3
    Done

    Heat Some Oil in a Chip Pan and Deep Fry the Cubes Until Golden, Remove and Drain on Paper Kitchen Towels (or Old Newspaper.) Place in Large Bowl.

    4
    Done

    Cook Pasta as Per Instructions, Drain ,Rinse and Add to Eggplant.

    5
    Done

    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).

    6
    Done

    Pour Over the Pasta Mixture and Mix Carefully and Thoroughly.

    7
    Done

    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!).

    8
    Done

    Bon Apetite.

    Avatar Of Jordane Butler

    Jordane Butler

    Meat maestro known for his perfectly cooked and seasoned dishes. Specializing in Trini and West Indian cuisine. Caters in lower Manhattan.

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