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Pasta salad with yoghurt, baharat and eggplant
 
 
4 ServingsPTM20 min

Pasta salad with yoghurt, baharat and eggplant


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

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Directions

  1. Cook the penne according to the instructions on the package. Drain and rinse under cold running water. Drain in a colander.
  2. Meanwhile cut the aubergine into cubes of 1 x 1 cm. (brunoise).
  3. 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.
  4. Chop the nut-fruit mix coarsely. Cut the parsley coarsely.
  5. Mix the low-fat curd cheese with the rest of the baharat for the dressing. Press the garlic above and season with salt.
  6. Spoon half of the nut-fruit mix, half of the parsley and the dressing through the pasta. If necessary, season with salt and pepper.
  7. Garnish with the aubergine, the rest of the nut-fruit mix and parsley and drizzle with the rest of the oil. Serve immediately.


Nutrition

425Calories
Sodium3% DV70mg
Fat25% DV16g
Protein30% DV15g
Carbs18% DV53g
Fiber20% DV5g

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