Mediterranean Pasta Salad with Eggplant

Name: Mediterranean Pasta Salad with Eggplant
Total time: 127 min
Ingredients: 2 medium eggplant (diced, salted, rinsed, and dried); 1 red onion (thinly sliced); Extra virgin olive oil; Kosher salt; Freshly ground black pepper; 2 pints grape tomatoes; ½ cup sliced almonds; 2 garlic cloves (grated on a microplane); 2 roasted red peppers (jarred are fine, sliced); 3 cups baby spinach; 1 pound pasta (cooked al dente); Garnish: chopped Kalamata olives (fresh chopped basil, fresh chopped mint, grated Parmesan cheese for dairy meals)

jamiegeller.com

Eggplant can be a delicious addition to pasta dishes, pizza, and focaccia. Once you learn to cook the eggplant properly you will want to add it to all your meal

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Cooking tools:

Microplane
Chef's knife
Cutting board
Oven
Baking sheet
Parchment paper
Spatula
Mixing bowl
Pot
Colander
Serving platter
Spoon

Ingredients

2 medium eggplant (diced, salted, rinsed, and dried)
1 red onion (thinly sliced)
Extra virgin olive oil
Kosher salt
Freshly ground black pepper
2 pints grape tomatoes
½ cup sliced almonds
2 garlic cloves (grated on a microplane)
2 roasted red peppers (jarred are fine, sliced)
3 cups baby spinach
1 pound pasta (cooked al dente)
Garnish: chopped Kalamata olives (fresh chopped basil, fresh chopped mint, grated Parmesan cheese for dairy meals)