Eggplant And Pasta Salad
A vibrant eggplant and pasta salad featuring roasted eggplant, fresh tomatoes, herbs, and a tangy lemon dressing, perfect for warm weather gatherings or light, flavorful meals.
Ingredients
- 1 large eggplant (1 1/2 lb.) ⓘ
- 1 medium onion, finely chopped ⓘ
- 2 ripe tomatoes, chopped ⓘ
- 1 clove garlic, minced ⓘ
- 1/2 cup olive oil ⓘ
- 1/4 cup lemon juice
- 4 tablespoons chopped parsley ⓘ
- 1/2 teaspoon oregano (fresh) ⓘ
- 2 teaspoons salt
- 1/2 pound macaroni (ditalini or rotini) ⓘ
- tomato wedges (for garnish) ⓘ
- lemon slices (for garnish) ⓘ
- black olives (for garnish) ⓘ
Instructions
- Wash eggplant; prick skin in several places with a fork.
- Bake in a 350°F oven for 45 minutes or until tender; cool.
- Peel eggplant; cut pulp into 1/2-inch diced pieces.
- Combine eggplant, chopped onion, chopped tomatoes, minced garlic, olive oil, lemon juice, chopped parsley, oregano, and salt in a large bowl.
- Toss and mix well.
- Cover and refrigerate overnight.
- Cook pasta in boiling salted water until al dente.
- Drain the pasta and do not rinse.
- Add cooked pasta to the eggplant mixture.
- Toss and mix well.
- Serve warm or cold in a lettuce-lined bowl, garnished with tomato wedges, lemon slices, and Greek olives.
Tips & Substitutions
For a richer flavor, try roasting the chopped tomatoes alongside the eggplant. If fresh oregano isn't available, dried oregano works well too; just use half the amount. You can substitute the macaroni with gluten-free pasta or zoodles for a lighter dish. For an extra kick, add red pepper flakes or capers, which are great in Mediterranean recipes.
Serving Suggestions
Serve this salad in a lettuce-lined bowl for a beautiful presentation. It pairs wonderfully with grilled chicken or fish for a complete meal. Consider serving alongside a slice of crusty bread or a light soup like Tomato Pizza for a satisfying lunch or dinner.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. When ready to enjoy again, reheat gently in the microwave or serve cold as a refreshing salad. The flavors develop even more after a day, making it a perfect dish for meal prep.
Nutrition & Diet Analysis (per serving)
Each serving of Eggplant And Pasta Salad contains roughly 111 calories, with 3g protein, 22g carbohydrates, and 3g fat. It is an excellent source of iron (39% of the Daily Value), dietary fiber (32% of the Daily Value), and calcium (22% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 495mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of pasta for this salad?
Yes, you can use any pasta shape you prefer! Ditalini or rotini are great choices, but penne or farfalle can also work well. Just ensure to cook the pasta until al dente to maintain a good texture in the salad.
Is it necessary to refrigerate the salad overnight?
While it's not strictly necessary, refrigerating the salad overnight allows the flavors to meld beautifully, enhancing the overall taste. If you're short on time, a few hours in the fridge will still improve the flavor profile significantly.
What can I add for extra protein?
To add protein, consider incorporating chickpeas or feta cheese, which complement the Mediterranean flavors nicely. Grilled chicken or shrimp can also be great additions, turning this salad into a more substantial meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).