Pasta salad with yoghurt, baharat and eggplant

Name: pasta salad with yoghurt, baharat and eggplant
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 200 g penne; 1 eggplant; 4 el traditional olive oil; 3 tl baharat spice mix; 100 g nut fruit mix raw bag of 200 g; pot fresh flat parsley plant; 150 g low fat quark; toe garlic

Pasta salad with yoghurt, baharat and eggplant: a particularly delicious mix of Italian and Middle Eastern ingredients.

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.