Pasta salad with eggplant and macadamia mix

Name: pasta salad with eggplant and macadamia mix
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 2 eggplant; 10 el traditional olive oil; 200 g minipenne; 140 g salted macadamia nuts; 295 g grilled red pepper pot of 295 g; 15 g fresh dill; 1 lemon cleaned up; 6 el mild yogurt

Pasta salad with eggplant, grilled peppers, lemon and nuts. Nice for a picnic and easy to advance.

Ingredients

Kitchen Stuff

1 blender
4 lunch bowl or jug

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! .