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 minLunchtofu, ketjapmarinademanis, onion powder, smoked paprika, peanut oil, Tasty vine tomato, baby cream lettuce, firm dark multigrain bread, Hummus,tofu sandwich with baby cream -
15 minLunchspice cakes, unsalted butter, pancetta, Broccoli, candy cucumber, minimozzarella balls, pear apple grape syrup, balsamic vinegar, lamb's lettuce,green vegetable salad with syrup dressing -
20 minLuncheggplant, olive oil, beef tomatoes, garlic, shawarma sandwiches, bluefin cheese, fresh basil,pita sandwich with eggplant and bluefin cheese -
15 minLunchfeta, mayonnaise, fresh parsley, green olive, Brown bread, cucumber, cress,fetas spread with parsley, olives and cucumber
Nutrition
740Calories
Sodium16% DV385mg
Fat82% DV53g
Protein24% DV12g
Carbs16% DV49g
Fiber32% DV8g
Loved it