Experience the delightful blend of flavors in this Penne Salad with Eggplant recipe. This dish combines the hearty taste of penne with the unique, spongy texture of eggplant, all tied together with a tangy lemon and garlic dressing. Simple, refreshing, and loaded with Mediterranean flair, it's a perfect choice for a healthy lunch or a light dinner.
While most ingredients in this recipe are common household items, the eggplant may require a trip to the supermarket. Known for its unique texture and ability to soak up flavors, eggplant is the star of this dish. When selecting an eggplant, look for one that is firm and heavy with smooth, shiny skin.
Ingredients for Penne Salad with Eggplant
Olive oil: An essential in Mediterranean cuisine, it adds a rich and velvety touch to the dish and aids in cooking the eggplant.
Eggplant: The star of our dish, it brings a unique, spongy texture and a distinctive taste.
Salt: An essential seasoning that enhances the flavor of all other ingredients.
Garlic: Adds an aromatic depth to the dish.
Penne: A popular type of pasta, its tube shape perfectly holds the dressing.
Parsley: Adds a fresh, vibrant touch to the dish.
Black pepper: Brings a sharp, earthy flavor and a slight heat.
Lemon juice: Adds a tangy zing to the salad, balancing out the rich flavors.
One reader, Emelita Metzler says:
This penne salad with eggplant recipe is a game-changer! The combination of tender eggplant, zesty lemon juice, and fresh parsley creates a burst of flavors. The dish is easy to prepare and perfect for a light, satisfying meal. I highly recommend trying it out for a delightful culinary experience.
Cooking Techniques for Penne Salad with Eggplant
How to cook the eggplant: The eggplant should be cooked in batches in a nonstick frying pan with olive oil and salt until tender and brown. It's important to cook the eggplant in batches to ensure even cooking and browning.
How to cook the penne: The penne should be cooked in a large pot of boiling, salted water until just done, about 13 minutes. It should then be drained, rinsed with cold water, and thoroughly drained again before being added to the bowl with the eggplant.
How to toss the pasta and eggplant: After the penne and eggplant are combined in a large bowl, they should be tossed with the remaining olive oil, salt, parsley, pepper, and lemon juice until well combined. This ensures that the flavors are evenly distributed throughout the salad.
How To Make Penne Salad with Eggplant
Penne salad tossed in a simple dressing of olive oil, lemon juice, parsley, and garlic is made healthier with some eggplants.
Serves:
Ingredients
- 8tbspolive oil
- 1¾lbseggplant
- 1¼tspsalt
- 2clovesgarlic
- ¾lbpenne
- ½cupfresh parsley,chopped
- ¼tspfresh ground black pepper
- 2tbsplemon juice
Instructions
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In a large nonstick frying pan, heat 2 tablespoons of the oil over moderate heat.
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Add ⅓ of the eggplant and ¼ teaspoon of the salt and cook for about 4 minutes, stirring occasionally, until the eggplant is tender and brown.
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Remove the eggplant from the pan and put it in a large bowl.
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Cook the remaining eggplant in two batches, each using 2 tablespoons of the oil and salt.
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Add the garlic to the last batch of eggplant during the final minute of cooking.
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Meanwhile, in a large pot of boiling, salted water, cook the penne for about 13 minutes until just done. Drain.
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Rinse with cold water and drain thoroughly.
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Transfer to the bowl with the eggplant.
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Toss the pasta and eggplant with the remaining 2 tablespoons oil and salt, the parsley, pepper, and lemon juice.
Nutrition
- Calories: 610.89kcal
- Fat: 28.73g
- Saturated Fat: 4.05g
- Monounsaturated Fat: 19.90g
- Polyunsaturated Fat: 3.49g
- Carbohydrates: 76.79g
- Fiber: 9.02g
- Sugar: 9.55g
- Protein: 13.40g
- Sodium: 740.89mg
- Calcium: 50.77mg
- Potassium: 702.35mg
- Iron: 2.23mg
- Vitamin A: 33.61µg
- Vitamin C: 17.76mg
Pro Tip for Making Penne Salad with Eggplant
When cooking with eggplant, it's important to remember that it has a high water content. To avoid a soggy dish, you can salt the eggplant pieces and let them sit in a colander for about 30 minutes before cooking. This will draw out some of the moisture, resulting in a firmer, less watery final dish. Rinse the salt off and pat dry before adding to the pan. This technique can greatly enhance the texture of your penne salad with eggplant.
Time-Saving Tips for Preparing This Salad
Prep ahead: Chop and store ingredients like garlic, parsley, and eggplant in advance to streamline the cooking process.
Multitask: While the eggplant is cooking, use that time to boil the pasta and prepare the dressing to save time.
Nonstick pan: Use a nonstick pan to cook the eggplant, reducing the need for excessive oil and preventing sticking.
Efficient boiling: Boil the pasta in a large pot to prevent overcrowding, ensuring even cooking and preventing sticking.
Quick cooling: Rinse the cooked pasta with cold water to stop the cooking process and prevent clumping.
Substitute Ingredients For Penne Salad with Eggplant Recipe
olive oil - Substitute with avocado oil: Avocado oil has a similar mild flavor and high smoke point, making it a suitable substitute for olive oil in this recipe.
eggplant - Substitute with zucchini: Zucchini can be used as a substitute for eggplant, providing a similar texture and mild flavor when roasted or grilled.
penne - Substitute with rigatoni: Rigatoni is a suitable substitute for penne, as it has a similar shape and texture, allowing it to hold the flavors of the salad dressing and other ingredients.
garlic - Substitute with shallots: Shallots can be used as a substitute for garlic, providing a milder, slightly sweet flavor that complements the other ingredients in the salad.
parsley - Substitute with cilantro: Cilantro can be used as a substitute for parsley, adding a fresh, citrusy flavor to the salad.
lemon juice - Substitute with white wine vinegar: White wine vinegar can be used as a substitute for lemon juice, providing a tangy acidity to the salad dressing.
Presentation Tips for Penne Salad with Eggplant
Elevate the eggplant: Slice the eggplant into thin, uniform rounds and arrange them in an overlapping pattern on the plate. This will create a visually stunning base for the dish.
Garnish with fresh herbs: Sprinkle a generous amount of freshly chopped parsley over the penne salad. The vibrant green color will add a pop of freshness to the dish and enhance its visual appeal.
Drizzle with olive oil: Use a high-quality extra virgin olive oil to drizzle over the penne salad. The golden hue of the oil will create a beautiful sheen on the dish, adding a touch of elegance.
Incorporate a citrus element: Add a touch of sophistication by incorporating a citrus element. Drizzle a small amount of lemon juice over the salad to brighten the flavors and add a visually appealing acidic contrast.
Focus on plate composition: Pay attention to the composition of the dish on the plate. Ensure that the elements are arranged thoughtfully, creating an aesthetically pleasing presentation that showcases the textures and colors of the ingredients.
Use a minimalist approach: Embrace a minimalist approach to plating, allowing the natural beauty of the ingredients to shine through. Avoid overcrowding the plate and focus on simplicity and balance.
Consider the vessel: Select a plate or bowl that complements the colors of the dish. The vessel should serve as a canvas, enhancing the overall presentation of the penne salad with eggplant.
Emphasize texture: Create visual interest by emphasizing the varied textures of the dish. The tender eggplant, al dente penne, and fresh herbs should be showcased to entice the senses.
Highlight the eggplant: Place a few carefully arranged eggplant slices on top of the penne salad to draw attention to the star ingredient and create a focal point on the plate.
Add a touch of black pepper: Just before serving, delicately sprinkle a pinch of freshly ground black pepper over the dish. The specks of pepper will add a sophisticated touch and elevate the overall presentation.
Essential Kitchen Tools for Making Penne Salad
Large nonstick frying pan: This is used for cooking the eggplant and requires less oil due to its nonstick surface.
Large pot: This is used for boiling the penne and requires a generous amount of water to cook the pasta evenly.
Colander: This is used for draining the cooked penne and rinsing it with cold water to stop the cooking process.
Large bowl: This is used for mixing the cooked penne and eggplant with the oil, salt, parsley, pepper, and lemon juice to make the salad.
Storing and Freezing Penne Salad with Eggplant
This penne salad can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors will meld together and intensify over time, making it a great make-ahead dish for busy weeknights or gatherings.
If you plan to store the salad for more than a day, consider keeping the lemon juice and any additional dressing separate until ready to serve. This will prevent the pasta from becoming too soggy.
To freshen up the salad after storing, toss it with a little extra olive oil, lemon juice, and freshly chopped parsley before serving.
While it's best to enjoy this salad fresh, you can freeze it for later use. Transfer the cooled salad to a freezer-safe container, leaving some room at the top for expansion. Freeze for up to 2-3 months.
To thaw the frozen penne salad, place it in the refrigerator overnight. Once thawed, give it a good stir and add a little extra olive oil, lemon juice, and fresh parsley to revive the flavors before serving.
Keep in mind that the texture of the eggplant and pasta may change slightly after freezing and thawing, but the overall taste will still be delicious.
Reheating Leftover Penne Salad with Eggplant
Preheat your oven to 350°F (175°C). Transfer the leftover penne salad to an oven-safe dish and cover it with aluminum foil. Bake for 10-15 minutes or until heated through. This method helps to retain the moisture in the pasta and prevents it from drying out.
For a quicker option, you can reheat the penne salad in the microwave. Place a single serving in a microwave-safe bowl and heat it on high for 1-2 minutes, stirring halfway through. Be careful not to overheat the salad, as it can cause the pasta to become mushy.
If you prefer a crispy texture, you can reheat the penne salad in a skillet. Heat a tablespoon of olive oil in a large skillet over medium heat. Add the leftover salad and cook, stirring occasionally, for 5-7 minutes or until heated through and slightly crispy.
For a cold option, simply remove the penne salad from the refrigerator and let it sit at room temperature for 15-20 minutes before serving. This allows the flavors to develop and the salad to reach a more pleasant temperature.
If the leftover penne salad seems dry, you can add a splash of olive oil or lemon juice to help revive the flavors and add moisture. Toss the salad well to ensure the ingredients are evenly distributed.
Interesting Trivia About Penne Salad with Eggplant
Penne salad with eggplant is a versatile dish that can be served as a main course or a side dish. It can be enjoyed warm or cold, making it a great option for picnics or potlucks. The combination of flavors from the eggplant, garlic, and lemon juice creates a delicious and satisfying meal. Additionally, eggplant is a good source of dietary fiber and antioxidants, making this dish not only tasty but also nutritious. Whether paired with a glass of Chianti or enjoyed on its own, this penne salad with eggplant is sure to be a hit at any gathering.
Budget-Friendly Penne Salad with Eggplant Recipe
This penne salad with eggplant recipe is quite cost-effective for a household. The main ingredient, eggplant, is budget-friendly and versatile. Olive oil and penne are pantry staples, and the additional ingredients are commonly found in most kitchens. The dish offers a satisfying and flavorful meal for a family of four at an approximate cost of $15. The versatility of the ingredients also allows for variations, making it a practical choice for budget-conscious households. Overall Verdict: 8.
Is This Pasta Salad Healthy?
The penne salad with eggplant recipe is relatively healthy, but there are a few aspects that could be improved:
- The recipe uses a significant amount of olive oil, which is high in calories and fat. While olive oil is a healthier option compared to other oils, the quantity used could be reduced to make the dish lighter.
- Eggplant is a nutritious vegetable, rich in fiber, antioxidants, and vitamins. However, it tends to absorb a lot of oil during cooking, which can increase the overall calorie count of the dish.
- The recipe includes a good amount of garlic, which has numerous health benefits, such as boosting the immune system and reducing inflammation.
- Penne pasta is a refined carbohydrate, which can cause blood sugar spikes and provide fewer nutrients compared to whole-grain alternatives.
To make this recipe healthier, consider the following suggestions:
- Reduce the amount of olive oil used in the recipe. Instead of using 8 tablespoons, try using 4-5 tablespoons and add a little water or vegetable broth to prevent the eggplant from sticking to the pan.
- Grill or roast the eggplant instead of frying it. This will reduce the amount of oil absorbed by the eggplant and give it a nice smoky flavor.
- Use whole-grain penne pasta instead of regular penne. Whole-grain pasta is higher in fiber, vitamins, and minerals, which can help improve digestion and keep you feeling full for longer.
- Add more vegetables to the dish, such as cherry tomatoes, bell peppers, or zucchini. This will increase the nutrient density of the salad and provide a variety of flavors and textures.
- Include a lean protein source, such as grilled chicken or shrimp, to make the salad more balanced and satisfying.
Editor's Opinion on This Eggplant Pasta Salad
This penne salad with eggplant recipe offers a delightful blend of flavors and textures. The tender, browned eggplant pairs beautifully with the al dente penne, while the fresh parsley and lemon juice add a burst of brightness. The use of olive oil and garlic infuses the dish with rich, savory notes. The cooking method for the eggplant is spot on, ensuring it retains its texture and flavor without becoming greasy. The wine recommendation of Chianti is a thoughtful touch, as its acidity and fruitiness complement the dish perfectly. Overall, this recipe is a winner, showcasing the versatility and deliciousness of eggplant in a refreshing pasta salad.
Why trust this Penne Salad with Eggplant Recipe:
This recipe offers a delightful combination of flavors and textures, showcasing the versatility of eggplant in a refreshing pasta salad. The use of olive oil and fresh parsley enhances the dish's aroma and taste, while the addition of lemon juice provides a zesty and vibrant finish. The step-by-step instructions ensure a successful outcome, and the cooking tips demonstrate a thoughtful approach to preparing the dish. Trust in the balance of ingredients and the culinary expertise behind this recipe to create a memorable and satisfying meal.
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