Back to… Work! Summer Pasta with Eggplant & Feta
Difficulty
[ricetta_difficolta]
Timings
15 MIN
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Cooked with
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[acf_relationship_images field="cucinato_con"]
Cooked with
[acf_relationship field="cucinato_con" link="no"]
INGREDIENTS
- 320 g semolina Gigli pasta
- 250 g eggplant
- 20 g salted capers
- 100 g stale whole wheat bread
- Fresh mint (to taste)
- 80 g feta cheese
- 1 garlic clove
- 2 small fresh chili peppers
- 20 g extra virgin olive oil
- Salt to taste
- black pepper to taste
PREPARATION
Step 1
Bring a large pot of salted water to a boil for the pasta.
Step 2
Cut the stale bread into slices and blend in a food processor to create coarse crumbs. Wash the chili peppers, remove seeds, and chop finely.
Step 3
Heat half of the olive oil in a pan, add the chili and breadcrumbs, and toast over medium-high heat until golden. Meanwhile, wash the eggplant and dice it.
Step 4
Cook the pasta in the boiling water. In a separate pan, heat the remaining oil with the garlic clove, then add the diced eggplant.
Step 5
Sauté the eggplant over medium-high heat for 4–5 minutes until golden. Remove the garlic, season with salt and pepper. Rinse the salted capers under running water and chop them.Cuoci a fiamma medio-alta per 4-5 minuti, fino a che non saranno ben dorati, poi rimuovi l’aglio dalla padella, aggiungendo sale e pepe. Nel frattempo sciacqua i capperi sotto l’acqua corrente per eliminare il sale e tritali con un coltello.
Step 6
Once the pasta is al dente, drain and quickly rinse it under cold water. Transfer to a tray, drizzle with a little olive oil, and let cool.
Step 7
In a large bowl, combine the pasta with eggplant, capers, feta, breadcrumbs, mint, and chili. This pasta salad keeps well in the fridge (in an airtight container) for up to 2 days.
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