Tortellini With Roasted Eggplant Salad Recipe
My family of eggplant lovers fell head over heels in love with this Tortelloni With Roasted Eggplant Salad. What I would say is that you need not necessarily be a eggplant lover to like this PTortelloni With Roasted Eggplant Salad. Check it out for yourselves!
Summary
MethodBaked
Ingredients
1 pkg Parmesan and Cracked Black Peppercorn Tortelloni
1 pkg Sun Dried Tomato Basil Mozzarella Tortelloni
2 cups (480 ml) eggplant, small dice
3 tbs (45 ml) olive oil
6 garlic cloves, chopped
1/4 cup (60 ml) golden raisins
1 tbs (15 ml) pine nuts, toasted
1/4 cup (60 ml) fresh parsley, chopped
2 tbs (30 ml) balsamic vinegar
2 tsp (10 ml) honey
1/2 tsp (3 ml) salt coarse ground black pepper, to taste
1 pt (480 ml) cherry tomatoes, halved
1 bunch scallions, thin sliced
Directions
Cook tortelloni according to package directions, lightly oil and chill.
In large bowl toss eggplant with olive oil and garlic.
Transfer to a covered baking dish and bake for 30 minutes in a preheated 400°F (205°C) oven.
Eggplant and garlic should be very soft and lightly browned.
Allow to cool to room temperature.
Lightly mash eggplant and garlic mixture.
Mix in raisins, pignolia nuts, parsley, balsamic vinegar, honey, salt and pepper.
Toss eggplant mixture with pasta.
Add cherry tomatoes and scallions.
In large bowl toss eggplant with olive oil and garlic.
Transfer to a covered baking dish and bake for 30 minutes in a preheated 400°F (205°C) oven.
Eggplant and garlic should be very soft and lightly browned.
Allow to cool to room temperature.
Lightly mash eggplant and garlic mixture.
Mix in raisins, pignolia nuts, parsley, balsamic vinegar, honey, salt and pepper.
Toss eggplant mixture with pasta.
Add cherry tomatoes and scallions.
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