How was your weekend?
We went to Panini Pete's in Alabama (I had the Tomato/Mozzarella Panino...yum), which we found through Diners, Drive Ins and Dives. Love that show! We are huge nerds and like to go to places from the show whenever we can. It helped that a few years ago we drove cross-country, twice.
Then tropical storm Debby decided to show up. So we watched Anchorman and ate leftover Chinese.
Did you know eggplants have thorns? I had no idea! Reason #53987345 I love farmers markets, you get to know the real plant. This is a really light pasta salad, you get the fresh herbs and lemon juice but then the smoky flavor of the roasted eggplant. Drizzle with some good olive oil and you have a meal that won't weigh you down.
PS. I want to thank Emma @ Food, Fork & Good for nominating me for the Versatile Blogger Award. I really want to go to her next Tea Party!
Roasted Eggplant Pasta Salad
1 box Fusilli corti bucati
1 large Eggplant
Olive Oil + 2 Tablespoons
2 Tablespoons Garlic, chopped
1/2 Lemon, juiced
2 Teaspoons Fresh Oregano, chopped
3 Fresh Basil leaves, chopped
1. Preheat oven to Broil and line a baking sheet with foil. Cut the top off of the eggplant and cut in half length-wise.
2. Start the water for the pasta and cook according to the package.
3. Coat the flesh part of the eggplant with olive oil and season with salt & pepper. Place on the baking sheet face down and broil for 10-15 minutes, depending on how big the eggplant is. Then, flip over so that the skin side is down and broil 3-4 minutes. (It's okay if some of it sticks to the foil)
4. Remove from oven and let cool a few minutes. Then scrape out the smoky, roasted inside of the eggplant and throw away the skins.
5. In a large serving bowl mix together the pasta, eggplant, oregano, basil, garlic, lemon juice and 2 tablespoons of olive oil. Mix well, season with salt and pepper to taste and top with parmesan cheese.
*Best served warm or at room temperature.