Filter
Reset
Sort ByRelevance
TaraV1976
Pasta salad with yoghurt, baharat and eggplant
Pasta salad with yoghurt, baharat and eggplant: a particularly delicious mix of Italian and Middle Eastern ingredients.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cook the penne according to the instructions on the package. Drain and rinse under cold running water. Drain in a colander.
-
Meanwhile cut the aubergine into cubes of 1 x 1 cm. (brunoise).
-
Heat the oil in a frying pan and fry the aubergine with the baharat over a high heat for 5 minutes until golden brown and done.
-
Chop the nut-fruit mix coarsely. Cut the parsley coarsely.
-
Mix the low-fat curd cheese with the rest of the baharat for the dressing. Press the garlic above and season with salt.
-
Spoon half of the nut-fruit mix, half of the parsley and the dressing through the pasta. If necessary, season with salt and pepper.
-
Garnish with the aubergine, the rest of the nut-fruit mix and parsley and drizzle with the rest of the oil. Serve immediately.
Blogs that might be interesting
-
20 minLunchhome-made sandwiches, olive oil, coarse sea salt, freshly sour apple, mushroom melange, garlic, Japanese soy sauce, fresh parsley,toasted bread with mushrooms
-
45 minLunchsweet potato, smoked sweet pepper, traditional olive oil, black beans, canned corn, small red onion, Tasty vine tomato, Tabasco chipotle, avocado,tex-mexal salad with oven-roasted sweet potato
-
20 minLunchbreakfast bacon, egg, White bread, Apple syrup, Brown bread, Apple, white grape, cherry / cherry tomato, Cake, cream cheese, fruit hail,duo omelette sandwich
-
20 minLunchminced beef, fresh green pesto, oil, shallots, shawarma sandwiches, yoghurt dressing, lollo rosso (lettuce), snack cucumber, dried tomatoes,pita sandwich with spicy burger
Nutrition
425Calories
Sodium3% DV70mg
Fat25% DV16g
Protein30% DV15g
Carbs18% DV53g
Fiber20% DV5g
Loved it