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
-
10 minLunchromatomatics, balsamic vinegar, extra virgin olive oil, bunch onions, smoked mackerel fillet,mackerel with tomato salsa -
15 minLunchpear, lemon juice, Greek yoghurt, Tabasco, honey, lamb's lettuce, lettuce, Brie, walnut,salad with pear, cheese and nuts -
20 minLunchpine nuts, black olive, meat tomato, dried thyme, dried thyme, cream cheese natural, olive oil, brown casino bread, meat tomato, lamb's lettuce, fine leaf lettuce,'Vega' sandwiches -
25 minLunchMihoen, fresh ginger, soy sauce, sesame oil, steak, romaine lettuce, spring / forest onion, root, lime, peanut, coriander,Vietnamese salad wraps with steak
Nutrition
425Calories
Sodium3% DV70mg
Fat25% DV16g
Protein30% DV15g
Carbs18% DV53g
Fiber20% DV5g
Loved it