Roasted Eggplant Pasta Salad Recipe
No one can stop at just one is my claim for this recipe of Roasted Eggplant Pasta Salad. The goodness of Eggplant Eggs makes Roasted Eggplant Pasta Salad a healthy treat. One of the good Low Fat recipes is this recipe of Roasted Eggplant Pasta Salad. It is the answer when you look for a tasty Side Dish. One trial wont be enough for this Roasted Eggplant Pasta Salad recipe, I am sure you will be making it again!.
Ingredients
2 Chinese eggplant (about 1 pound total) cut into 1/4-inch rounds
2 teaspoons coarse kosher salt
Light vegetable oil cooking spray
4 small zucchini (about 1 pound total) cut into 1/4-inch rounds
One 4-ounce red bell pepper
1 cup cooked pasta
2 tablespoons diced green bell pepper
2 tablespoons trimmed and chopped scallion (about 2 scallions)
2 tablespoon) chopped fresh curly leaf parsley
DRESSING:
1/2 cup plain nonfat yogurt
1 clove garlic
2 tablespoons chopped fresh basil
Directions
Put the eggplant in a colander.
Sprinkle with the salt, and toss to coat.
Set aside for 30 minutes.
Rinse the eggplant and pat dry.
Meanwhile, preheat the oven to 350 degrees.
Spray a nonstick baking sheet twice lightly with the vegetable oil spray and smooth the oil evenly the over surface.
Spread the eggplant and zucchini slices on the sheet in a single layer.
Spray twice lightly over the vegetables with the vegetable oil spray.
Bake for 25 to 30 minutes, turning the slices after 10 minutes, until golden brown.
Remove from the oven and turn the heat up to broil.
Line the broiler rack with aluminum foil.
Cut the red bell pepper in half lengthwise, core, and seed.
Place it on the rack, cut side down, 2 to 3 inches from the heat source.
Broil for about 5 minutes, until charred.
Remove carefully and seal in an airtight plastic bag.
Let cool for about 10 minutes.
Remove from the plastic bag, rub off the skin, and chop the pepper. (This should render about 1/4 cup chopped pepper.)
Combine the eggplant, zucchini, roasted red pepper, pasta, green pepper, scallion, and parsley in a large serving bowl and mix well.
For the dressing, press the garlic into the yogurt.
Stir in the basil.
Pour over the pasta salad and toss well to coat.
Sprinkle with the salt, and toss to coat.
Set aside for 30 minutes.
Rinse the eggplant and pat dry.
Meanwhile, preheat the oven to 350 degrees.
Spray a nonstick baking sheet twice lightly with the vegetable oil spray and smooth the oil evenly the over surface.
Spread the eggplant and zucchini slices on the sheet in a single layer.
Spray twice lightly over the vegetables with the vegetable oil spray.
Bake for 25 to 30 minutes, turning the slices after 10 minutes, until golden brown.
Remove from the oven and turn the heat up to broil.
Line the broiler rack with aluminum foil.
Cut the red bell pepper in half lengthwise, core, and seed.
Place it on the rack, cut side down, 2 to 3 inches from the heat source.
Broil for about 5 minutes, until charred.
Remove carefully and seal in an airtight plastic bag.
Let cool for about 10 minutes.
Remove from the plastic bag, rub off the skin, and chop the pepper. (This should render about 1/4 cup chopped pepper.)
Combine the eggplant, zucchini, roasted red pepper, pasta, green pepper, scallion, and parsley in a large serving bowl and mix well.
For the dressing, press the garlic into the yogurt.
Stir in the basil.
Pour over the pasta salad and toss well to coat.
