{"id":18175,"date":"2020-04-19T14:05:51","date_gmt":"2020-04-19T12:05:51","guid":{"rendered":"https:\/\/bistrobadia.de\/nudelsalat-mit-aubergine-und-kirschtomaten\/"},"modified":"2024-01-18T07:49:47","modified_gmt":"2024-01-18T06:49:47","slug":"pasta-salad-with-aubergine-and-cherry-tomatoes","status":"publish","type":"post","link":"https:\/\/bistrobadia.de\/en\/pasta-salad-with-aubergine-and-cherry-tomatoes\/","title":{"rendered":"Pasta salad with grilled aubergine and confit cherry tomatoes"},"content":{"rendered":"\n

When I’m grilling, I sometimes actually look forward more to a really good pasta salad than to anything thrown on the grill. And that’s despite the fact that I really do enjoy grilling. Cravings are sometimes a bit strange. But luckily you don’t always have to choose \ud83d\ude09 I’m not the only one.<\/p>\n\n\n\n

This wonderfully fresh pasta salad is an evolution of my aubergine salad<\/a>. The smoky note of the grilled aubergine combined with fresh mint and parsley is perfect for a sunny day in the garden. The aubergine is joined by fruity cherry tomatoes. But before these go into the salad, they are first gently cooked (confit) in a pan with really lots of the best olive oil and garlic. Don’t worry, this only takes 10 minutes. But in that short time, the tomatoes with the garlic and olive oil give off such a fantastic aroma that I can’t help but stand next to them.<\/p>\n\n\n\n

The dressing? The tomatoes and garlic add so much flavour to the olive oil that you don’t need any additional dressing. Once you’ve mixed all the ingredients together, all you need to do is season with salt and za’atar and you’ve got a pasta salad of the highest order.<\/p>\n\n\n\n

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Recipe for pasta salad with grilled aubergine and confit cherry tomatoes<\/h3>\n\n\n
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