Pasta Salad with Eggplant, Tomatoes, and Basil
By America's Test KitchenPublished on August 22, 2007
Time
45 minutes, plus 20 minutes cooling
Yield
Serves 6 to 8
Ingredients
2 medium eggplants (about 1 pound total), cut into ½-inch-thick rounds½ cup extra-virgin olive oil, plus more to brush on eggplant¼ cup lemon juice from 2 lemons½ teaspoon grated lemon zest 2 medium cloves garlic, divided, minced or put through garlic press½ teaspoon red pepper flakes 1 pound short, bite-size pasta such as fusilli, farfalle, or orecchiette2 large tomatoes, cored, seeded, and cut into ½-inch chunks15 fresh basil leaves, shredded
Instructions
- Bring 4 quarts water to boil in large pot over high heat. Meanwhile, brush eggplant with olive oil to coat very lightly and toss with salt and pepper to taste. Either grill eggplant until marked with dark stripes on both sides, about 15 minutes, or broil on baking sheet placed 4 inches from heating element, turning once, until tender and browned, about 7 minutes; cool to room temperature.
- Whisk lemon juice and zest, 3/4 teaspoon salt, 1 clove garlic, and red pepper flakes in large bowl; whisk in 1/2 cup oil in slow, steady stream until smooth.
- Add pasta and 1 tablespoon salt to boiling water. Cook until pasta is al dente and drain. Whisk dressing again to blend; add hot pasta, cooled eggplant, tomato, remaining garlic, and basil; toss to mix thoroughly. Cool to room temperature, adjust seasonings, and serve. (Can be covered with plastic wrap and refrigerated for 1 day; return to room temperature before serving.)
Time
45 minutes, plus 20 minutes coolingYield
Serves 6 to 8Ingredients
2 medium eggplants (about 1 pound total), cut into ½-inch-thick rounds
½ cup extra-virgin olive oil, plus more to brush on eggplant
¼ cup lemon juice from 2 lemons
½ teaspoon grated lemon zest
2 medium cloves garlic, divided, minced or put through garlic press
½ teaspoon red pepper flakes
1 pound short, bite-size pasta such as fusilli, farfalle, or orecchiette
2 large tomatoes, cored, seeded, and cut into ½-inch chunks
15 fresh basil leaves, shredded
Ingredients
2 medium eggplants (about 1 pound total), cut into ½-inch-thick rounds
½ cup extra-virgin olive oil, plus more to brush on eggplant
¼ cup lemon juice from 2 lemons
½ teaspoon grated lemon zest
2 medium cloves garlic, divided, minced or put through garlic press
½ teaspoon red pepper flakes
1 pound short, bite-size pasta such as fusilli, farfalle, or orecchiette
2 large tomatoes, cored, seeded, and cut into ½-inch chunks
15 fresh basil leaves, shredded
Ingredients
2 medium eggplants (about 1 pound total), cut into ½-inch-thick rounds
½ cup extra-virgin olive oil, plus more to brush on eggplant
¼ cup lemon juice from 2 lemons
½ teaspoon grated lemon zest
2 medium cloves garlic, divided, minced or put through garlic press
½ teaspoon red pepper flakes
1 pound short, bite-size pasta such as fusilli, farfalle, or orecchiette
2 large tomatoes, cored, seeded, and cut into ½-inch chunks
15 fresh basil leaves, shredded
Why This Recipe Works
Developing the best pasta salad recipe was tricky: While some acidity was clearly needed to brighten the flavor of the salad, too much caused the pasta to soften and the dulled vegetables, both in flavor and appearance. We liked lemon juice for contributing a nice bright flavor that was neither puckery nor sour. When we turned our attention to the vegetables, we discovered that, as we suspected, grilling and roasting added more flavor to most vegetables (broccoli and cauliflower being the exceptions) than blanching.
Instructions
- Bring 4 quarts water to boil in large pot over high heat. Meanwhile, brush eggplant with olive oil to coat very lightly and toss with salt and pepper to taste. Either grill eggplant until marked with dark stripes on both sides, about 15 minutes, or broil on baking sheet placed 4 inches from heating element, turning once, until tender and browned, about 7 minutes; cool to room temperature.
- Whisk lemon juice and zest, 3/4 teaspoon salt, 1 clove garlic, and red pepper flakes in large bowl; whisk in 1/2 cup oil in slow, steady stream until smooth.
- Add pasta and 1 tablespoon salt to boiling water. Cook until pasta is al dente and drain. Whisk dressing again to blend; add hot pasta, cooled eggplant, tomato, remaining garlic, and basil; toss to mix thoroughly. Cool to room temperature, adjust seasonings, and serve. (Can be covered with plastic wrap and refrigerated for 1 day; return to room temperature before serving.)
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