- 200 gram pasta of your choice (we’ve used fusilli)
- 1/2 jar of roasted peppers (store-bought or make your own)
- about 8 sun-dried tomatoes + oil from the jar
- 1 small eggplant
- olive oil
- pepper and salt to taste
- small handful of pine nuts
Kitchen equipment needed
- cutting board & chef’s knife
- large pan
- small skillet
- large bowl
- paper kitchen towels
- grill pan
- kitchen cutting machine, mandoline or vegetable peeler
Preparation — 15 minutes
FILL the large pan with water and salt or a vegetable stock cube and bring to a boil. COOK the pasta until it’s al dente, the exact time depends on the type of pasta. SLICE the eggplant in slices, not too thick but also not too thin. You can use a kitchen cutting machine, mandoline or vegetable peeler to create even slices. ADD the slices to a colander and add salt to the slices. ROAST the pine nuts in a dry skillet, season them with salt and set aside.
DRAIN the pasta and place under running cold water until the pasta has cooled off completely.
Finishing the roasted vegetables pasta salad — 15 minutes
PAT the eggplant slices dry using paper kitchen towels and drizzle them with olive oil. HEAT the grill pan and grill both sides of the eggplant until the grilling pattern appears. REPEAT until all the eggplant is grilled, season them with pepper and salt and set aside.
CHOP the roasted peppers into thin strips and the sun-dried tomatoes into pieces. COMBINE the peppers, grilled eggplant, sun-dried tomatoes and oil from the jar with the cold pasta. SEASON with pepper and salt and divide the roasted pine nuts on top. Enjoy!