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Mediterranean Pasta Salad with Eggplant

Mediterranean Pasta Salad with Eggplant

Prep Time 1 hour 10 minutes
Cook Time 57 minutes
Total Time 2 hours 7 minutes
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Servings

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

Instructions

  • Preheat oven to 375°F. Line a baking sheet with parchment paper.
  • Place eggplant and onion on lined sheet and toss with evoo, salt, and pepper. Roast eggplant for 30 minutes, stirring occasionally. 
  • Toss tomatoes and almonds with evoo and add to sheet pan. Roast, stirring occasionally, for 7 minutes. Add grated garlic and roasted red peppers and continue roasting for 10 minutes.
  • Transfer roasted ingredients to a large platter. Mix cooked pasta and spinach with vegetables. Drizzle with evoo and toss with Kalamata olives, fresh basil and mint, and Parmesan (for dairy meals).