Cold pasta with mozzarella and grilled eggplant
- Vegetarian
- Difficulty: Very easy
- Prep time: 20 min
- Cook time: 20 min
- Serving: 4
- Cost: Low
PRESENTATION
The cold pasta with mozzarella and grilled eggplant is a simple yet winning idea for the beautiful season, the perfect time for fresh, light, and flavorful dishes! This recipe, in fact, is ideal if you're looking for a perfect single dish for outdoor lunches, picnics, or quick dinners. The eggplants, grilled until tender and flavorful, pair perfectly with the freshness of mozzarella and cherry tomatoes, creating a balance of Mediterranean flavors that everyone agrees on. You can't miss the scent of fresh basil, olives, and a drizzle of extra virgin olive oil, for a genuine and appetizing result.
The cold pasta with mozzarella and grilled eggplant is also very versatile: you can prepare it in advance, store it in the fridge, and eat it whenever you like. A summer first course that combines practicality and goodness, ideal to personalize according to your tastes!
Also try these variations of cold pasta with eggplants:
- INGREDIENTS
- Pennoni rigati pasta 11.3 oz (320 g)
- Eggplant 2
- Mozzarella di bufala cheese 8.8 oz (250 g)
- Cherry tomatoes 7 oz (200 g)
- Black olives 0.3 cup (50 g) - pitted
- Garlic 1 clove
- Basil to taste
- Extra virgin olive oil 3 spoonfuls
- Fine salt to taste
- Black pepper to taste
How to prepare Cold pasta with mozzarella and grilled eggplant
To prepare the cold pasta with mozzarella and grilled eggplant, start with the eggplants: after removing the stem 1, slice them about 1/8 to 3/16 inch thick 2. Gradually place them on a well-heated grill 3.
When the first grill marks begin to appear, turn them and let them grill a bit more 4; if you want to create a criss-cross pattern, before flipping them, turn them in the opposite direction on the same side 5. When they're ready, cut them into pieces about 3/4 inch 6.
At this point, halve the cherry tomatoes 7 and place them in a bowl 8. Meanwhile, bring a pot of salted water to a boil and cook the pasta al dente 9.
Drain the pasta in a bowl, season with oil 10 and let it cool. Then add the tomatoes 11 and grilled eggplant 12.
Add the halved garlic, with the central part removed 13, basil leaves 14, and mozzarella torn by hand 15.
Complete with the olives 16, then adjust with salt 17 and pepper 18,
Season again with a drizzle of oil 19 and mix 20. You can enjoy your cold pasta with mozzarella and grilled eggplant right away or let it marinate in the refrigerator for at least half an hour 21!