After discovering earlier this year how delicious eggplant Parmesan can be, we went on a quest to find out what the hell else to do with it.
You can’t just pick one up and chomp it like an apple. And it doesn’t go on nearly everything like tomatoes.
So we inspected some of those grocery store recipe cards and put together a roasted vegetable salad. The main ingredient? Eggplant. And pasta.
This ranks up there with the best eggplant recipes we have on file, even though we only have a few. If this doesn’t sound like your bag, try our grilled eggplant with veggie sauce or our meaty eggplant parm.
If you are going to give this a whirl, mark these items on your grocery list:
- One eggplant
- One zucchini
- One summer squash
- Tomatoes to taste
- Two shallots
- 1/2 cup sliced onion
- Red bell pepper
- 1 lb. carrots
- Box of pasta
We actually bought most of this at a farmer’s stand. We have one down the street and another in Downtown Easton, where we like to stroll around. In this dish are local eggplant, zucchini and summer squash.
So what do you do? First thing: Slice the eggplant into large coins. Sprinkle them with salt and stack them up. This is going to help drain the bitterness out. Out of a large eggplant, I got about a quarter cup of liquid.
Let that sit for about 30 minutes to an hour. Meanwhile, slice the rest of your veggies into bite-sized pieces. Quarter the shallots and use a garlic press to crush the garlic cloves over the veggie medley. When you’re done choppin’ it’s time to cook.
I chose to grill the veggies. You can too, but its going to require a grilling wok. If you don’t have one, buy one. It opens up a whole new world on the grill. They are like $15.
While the veggies are cooking, ready your pasta, whatever shape you want.
Take the veggies and toss them in the pasta and drizzle the whole thing with red wine vinegar and olive oil. A little cheese, like Parmesan or mozzeralla, goes a long way here, too.