Penne + Tomato Pasta Salad with Baba Ganoush – Flour + Water Foods
We're obsessed with baba ganoush, so it was about time we gave it the pasta salad treatment.
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Cooking tools:
- Food processor
- Microplane
- Fine-mesh sieve
- Stockpot
- Colander
- Oven
- Stove
- Baking sheet
- Parchment paper
- Fork
- Paring knife
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Measuring cup
- Measuring spoon
- Serving platter
- Serving bowl
Ingredients
- 2 medium Italian eggplants (approx 2 lbs)
- 1 cup olive oil, divided (we love Brightland’s Salad OO!)
- 1 head garlic, divided
- ⅓ cup Sunny Tahini (original)
- ½ teaspoon smoked paprika (can be omitted or replaced with Aleppo pepper)
- 3 tablespoons lemon juice + zest of one lemon
- 2 pints assorted heirloom cherry tomatoes, sliced in half, lengthwise
- 1 large red onion
- ¼ cup Sherry vinegar + more to taste
- 1 teaspoon Aleppo pepper chili flakes (we love Burlap & Barrel’s Silk Chili!)
- Salt, freshly ground pepper
- 1 box Flour + Water Foods Organic Penne Rigate
- Kosher salt
- 1 14-ounce can chickpeas, drained + rinsed
- 7 ounces feta cheese, crumbled
- ¾ cup mint leaves, torn
- ⅓ cup pine nuts, toasted
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