Best 3 Pasta Salad With Roasted Eggplant Chile And Mint Recipes

Indulge in a symphony of flavors with this tantalizing pasta salad featuring roasted eggplant, fiery chiles, and refreshing mint. This delectable dish combines the smokiness of roasted eggplant, the vibrant heat of chiles, and the aromatic coolness of mint, creating a harmonious balance that will tantalize your taste buds. Accompanied by a zesty dressing that brings all the elements together, this pasta salad is a delightful symphony of flavors and textures. From the tender pasta to the soft eggplant, the crisp mint to the spicy chiles, each bite offers a unique and unforgettable experience. Whether you're looking for a light lunch, a hearty dinner, or a refreshing side dish, this pasta salad is sure to satisfy your cravings.

The article includes variations of the recipe to cater to different dietary preferences and tastes. For those who prefer a vegan option, a dairy-free dressing is provided, ensuring that the dish remains just as flavorful and satisfying. Additionally, a gluten-free alternative is available, using gluten-free pasta to accommodate those with dietary restrictions.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED EGGPLANT AND TOMATO PASTA

Roasted Eggplant and Tomato Pasta image

This summery pasta is just as much about the vegetables as it is about the pasta itself. The star of the dish is the roasted eggplant, which caramelizes and softens in the oven. Those tender browned cubes then get tossed with cooked pasta and a quickly made sauce of fresh grated tomatoes, capers and chile flakes. Because the tomatoes need to be ripe and soft enough to fall into a purée when you rub the cut sides over the holes of a grater, heirloom tomatoes (which haven't been bred for sturdiness during shipping) are a good choice here. But any juicy, flavorful, fleshy tomatoes will work. The cheese at the end is strictly optional, as is the butter. If you don't eat dairy, feel free to leave them out.

Provided by Melissa Clark

Categories pastas, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1 3/4 pounds eggplant, cut into 1-inch cubes
1 to 2 banana or Italian frying peppers, halved, seeded and thinly sliced
4 tablespoons extra-virgin olive oil, more for drizzling
Kosher salt
12 ounces pasta, such as campanelle or farfalle
2 pounds very ripe heirloom tomatoes, halved through their equators
1 to 2 fat garlic cloves, grated on a Microplane or minced
Large pinch crushed red pepper flakes
2 tablespoons brine-packed capers, drained
2 tablespoons unsalted butter (optional)
Grated ricotta salata or Parmesan cheese, for serving (optional)
Fresh mint or basil leaves, for serving

Steps:

Heat oven to 450 degrees. Spread out eggplant cubes and peppers on a rimmed baking sheet. Toss with 3 tablespoons oil and season well with salt. Roast, turning everything, until eggplant and peppers are very soft and deeply golden brown, 30 to 40 minutes.
Meanwhile, cook pasta in well-salted boiling water until about 1 minute shy of al dente. Drain.
Using the large holes of a box grater, grate tomatoes over a large skillet so the pulp falls into the skillet. To do this, hold on to the curved side of the tomato in your hand and slide the cut, flat side across the holes. Stop grating just before you reach the skin.
Add the garlic, red pepper flakes and 1 tablespoon olive oil to the pan with the tomatoes and bring to a simmer. Simmer until tomato pulp is reduced by half, then season to taste with salt.
Add the pasta, capers and butter, if using, to the pan with the tomatoes and bring to a simmer, tossing until butter melts and pasta finishes cooking, about 1 minute. Turn off the heat and toss in eggplant and cheese, if using.
Serve pasta drizzled with a little more oil and the herbs.

Nutrition Facts : @context http, Calories 275, UnsaturatedFat 1 gram, Carbohydrate 57 grams, Fat 1 gram, Fiber 8 grams, Protein 10 grams, SaturatedFat 0 grams, Sodium 834 milligrams, Sugar 11 grams

PASTA SALAD WITH ROASTED EGGPLANT GIBB

Pasta Salad with Roasted Eggplant Gibb image

Categories Salad Pasta Side Roast Picnic Basil Pine Nut Eggplant Bell Pepper Summer Potluck Gourmet Vegan Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher

Yield Serves 4

Number Of Ingredients 11

Ingredients

a 1 1/2-pound eggplant, peeled and cut into 1-inch cubes
1 tablespoon coarse salt
5 tablespoons olive oil
1/2 pound rotelle (wagon wheel pasta)
2 red bell peppers, roasted and chopped
1/4 cup pine nuts, toasted golden
2 tablespoons finely chopped fresh parsley leaves
1/4 cup fresh basil leaves, washed well, spun dry, and finely shredded
1 garlic clove, chopped and mashed to a paste with 1/4 teaspoon salt
1/4 teaspoon sugar
1 1/2 tablespoons red-wine vinegar

Steps:

Preheat oven to 300°F.
In a large colander set over a bowl toss eggplant with salt and let stand 1 hour.
Rinse eggplant under cold water and gently squeeze by handfuls to remove excess liquid. Transfer eggplant to a large jelly-roll and toss with 2 tablespoons oil. Roast eggplant in middle of oven, shaking pan occasionally, until tender and golden, about 45 minutes, and cool.
In a 4-quart kettle bring 2 quarts salted water to a boil for pasta.
In a large bowl stir together eggplant, bell peppers, pine nuts, parsley, and basil.
In a small bowl whisk together garlic, sugar, vinegar, and salt and pepper to taste. Add remaining 3 tablespoons oil in a stream, whisking, and whisk until emulsified.
Add pasta to boiling water and boil, stirring occasionally, until al dente. In colander drain pasta and rinse under cold water. Add pasta to eggplant mixture and drizzle with dressing.

EGGPLANT SALAD WITH PEPPERS, MINT AND CAPER-FETA VINAIGRETTE

Eggplant Salad With Peppers, Mint and Caper-Feta Vinaigrette image

Provided by Melissa Clark

Categories easy, lunch, quick, salads and dressings

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1/2 cup extra virgin olive oil
3 tablespoons freshly squeezed lemon juice
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 3/4 pounds eggplant (any kind, or a mixture), trimmed and cut into 1-inch chunks
3 ounces feta cheese, crumbled (about 2/3 cup)
1 clove garlic, minced
1 tablespoon capers, chopped
1 pound mixed bell peppers, seeded and cut into 1-inch pieces
1 cup cherry tomatoes, halved
1/4 cup fresh mint leaves

Steps:

Preheat oven to 425 degrees. Whisk together the oil, lemon juice, salt and pepper.
Toss eggplant with 1/3 cup vinaigrette, reserving the rest. Arrange on a baking sheet. Bake, tossing occasionally, until tender and golden around edges, about 30 minutes. Let eggplant cool somewhat. (It can be warm but not hot enough to melt feta or wilt mint.)
Whisk feta, garlic and capers into reserved vinaigrette. In a large bowl, combine eggplant, peppers, tomatoes and mint leaves. Toss with vinaigrette, and serve immediately or within several hours. (It holds up all day.)

Nutrition Facts : @context http, Calories 270, UnsaturatedFat 16 grams, Carbohydrate 15 grams, Fat 22 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 430 milligrams, Sugar 9 grams

Tips:

To save time, roast the eggplant and bell pepper in advance. You can also make the dressing ahead of time and store it in the refrigerator for up to a week.
If you don't have a grill, you can roast the eggplant and bell pepper in the oven at 400 degrees Fahrenheit for about 20 minutes, or until they are tender and slightly charred.
If you don't have fresh mint, you can use dried mint instead. Just be sure to use about half the amount, as dried mint is more concentrated.
This pasta salad is a great make-ahead dish. It can be served cold or at room temperature, making it perfect for picnics, potlucks, and other gatherings.

Conclusion:

This pasta salad with roasted eggplant, chile, and mint is a delicious and refreshing dish that is perfect for summer. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a light and flavorful meal, give this pasta salad a try.