Pasta salad with grilled eggplant and zucchini

January 15, 2014


PastaSaladwithZuchiniEggplant

Original recipe makes 5 servings Ingredients: 1 large eggplant 3 medium zucchini ½ lb of cherry tomatoes ½ lb of mozzarella cheese 1 lb of Pasta (fusili or Farfalle) 1 cup of Mamma Mia USA EVOO Salt and Pepper to taste Instructions 1 - Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite (al dente), about 8 minutes. Drain and cool by running cold water over the pasta in a colander set in the sink. Mix pasta with a little bit of Mamma Mia Extra Virgin Olive Oil and place in the refrigerator 2 - Trim ends off eggplant. Slice lengthwise, not too thin. Place in colander in the sink, toss with salt and let sit for about 20 min to drain bitterness ( brown water will drain from eggplant). While eggplant is sitting, trim the ends off of your zucchini and slice lengthwise too. After 20 min rinse eggplant and pat dry with a paper towel. 3 – Before grilling, baste eggplants and zucchini with a little bit of olive oil on both sides of each slice. Place on grill or grill pan and cook for 8 minutes, turning once halfway through. You might have to work in two batches. Place grilled eggplant and zucchini onto a cutting board to cool. Strip lengthwise both the eggplants and the zucchini. 4 – Chop the cherry tomatoes in half 5 – Chop the mozzarella in little squares Combine eggplants, zucchini, cherry tomatoes, mozzarella and the cold pasta in a large bowl. Pour Mamma Mia Extra Virgin Olive oil and stir to combine. Put salt and pepper to taste. Cover and refrigerate for at least 2 hours before serving.