Cilantro, Roasted Pepper, and Grilled Eggplant Pasta Salad

Why is it that my “clean out the fridge” dishes are always my best recipes? Maybe I should start buying groceries blindfolded; I would be the best chef in New York City!

Ingredients
2  cups Brown rice pasta (can substitute any kind of pasta)
1 large handful fresh cilantro, chopped
1/2 eggplant
1 small onion
1 red pepper
1 tomato, chopped
handful of cured black olives (can substitute any kind of olive)
1 cup fresh Parmesan, grated
2 tbsp fresh lemon juice
Salt and pepper to taste

1. Cook pasta as directed.
2. Cut eggplant and onion lengthwise into long thin slices.
3. Grill Eggplant

4. Grill Onions (and more eggplant!)

5. Cut eggplant into bite sized pieces and roughly chop the grilled onions.

6.  Roast red pepper. Let the pepper sit after roasting for a few minutes on the cutting board, then cut into bite sized pieces.
7. Pit and roughly chop olives.

8. Assemble the salad!

9. Add lemon juice, salt and pepper. Stir gently to combine.

I almost died from heat exhaustion after grilling and boiling the water for this dish (when is it going to be bearable outside?!), so I chilled the salad for about 15 minutes before we dove in. It was delicious, but I’m sure it would be just as good served warm!

 

 

P.S. I’m looking for some healthy no-cook dinner ideas. Anyone have a good dish?

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5 responses to “Cilantro, Roasted Pepper, and Grilled Eggplant Pasta Salad

  1. How do you pit olives? Do you need a special tool?

    • To pit olives, all you do is (with a sharp knife) make a slice down one side of the olive. Usually, you can just squeeze the pit right out. If you have a tougher olive, you might need to actually cut the meat away from the pit. Hope that helps!

  2. Here is a good salad for hot weather. It’s a combination of the tabouleh your Aunt Celeste makes and a recipe I found in a Better Homes and Gardens cookbook. I call it Tabouleh Salad.
    Ingredients:
    one 5.8 oz. box of Near East Whole Grain wheat couscous (roasted garlic and olive oil flavor). I guess you could substitute plain couscous and add your own spices and herbs.
    one cucumber, peeled and chopped
    2 T. minced fresh mint
    3 green onions, sliced
    1/2 c. flat leaf parsley, chopped
    one carton of grape tomatoes, halved (or use fresh whole tomato, chopped)
    lettuce of your choice The amount of lettuce I use depends on how many people I am serving.
    Directions:
    Prepare couscous according to package directions; let cool. Combine rest of ingredients in large bowl. When couscous is cool, add to bowl.
    Make a dressing of:
    1/3 c. olive oil
    4 T. lemon juice
    1 t. salt
    1/2 t. pepper
    Shake these four ingredients together in a covered jar to combine, then pour over salad and mix well. Cover the bowl and refrigerate overnight (or at least several hours. The longer it sits, the better the flavor.) Stir occasionally to blend the flavors.
    I serve this with a nice crusty bread and dipping oil.

  3. YUM! This looks so tasty!

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