Filter
Reset
Sort ByRelevance
Aida
Pasta salad with eggplant and macadamia mix
Pasta salad with eggplant, grilled peppers, lemon and nuts. Nice for a picnic and easy to advance.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the aubergine into cubes of 1 x 1 cm (brunoise).
-
Heat the oil in a frying pan and fry the aubergine in 12 minutes until golden brown. Season with pepper and salt.
-
In the meantime, cook the pasta al dente according to the instructions on the package. Drain and rinse under cold running water.
-
Meanwhile, grind the nuts roughly. Drain the peppers and cut into pieces. Cut the dill finely.
-
Grate the yellow skin of the lemon and press 1 half. Cut the other half in four.
-
Put the peppers, half of the nuts, lemon zest and juice, yogurt and oil in a high beaker and puree with the hand blender.
-
Season the pepper dressing to taste with pepper and salt. Mix through the pasta and scoop the aubergine with the dill and the rest of the nuts.
-
Carefully pour the eggplant mixture through the pasta and spread over lunch trays or jars.
-
Put 1 part of lemon on top of it, close and keep outside for max. 4 hours. Yummy! .
Blogs that might be interesting
-
20 minLunchfrozen puff pastry, olive oil, leeks, mushroom, ham, egg, creme fraiche, cooking cream, curry powder, mature cheese,ham-leek tart -
20 minLunchDutch goat's cheese, egg, milk, whipped cream, creme fraiche, white asparagus, green asparagus, oil, liquid baking product,omelette with green asparagus -
20 minLunchcherry tomatoes on the branch, olive oil, pancetta, Mozzarella, lemon, pesto alla genovese, Spinach,spinach lasagne with mozzarella -
15 minLunchwhite-casino bread, lettuce, mango, gherkin slices, Cheddar, ham, Piccalilly,mango-cheddar club sandwich
Nutrition
740Calories
Sodium16% DV385mg
Fat82% DV53g
Protein24% DV12g
Carbs16% DV49g
Fiber32% DV8g
Loved it