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Nudelsalat mit Aubergine und Kirschtomaten
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 6 Servings
Calories 319

Ingredients

  • 350 g Eggplant approx. 1 large eggplant
  • 300 g Cherry tomatoes
  • 250 g Pasta (e.g. farfalle, maccheroni, etc)
  • 20 g flat leaf parsley
  • 15 g Mint leaves
  • 1 Spring onion
  • 2 Garlic cloves
  • 100 ml Olive oil
  • 1 EL Za'atar
  • 1/2 TSP Salt
  • 1/2 TL Sugar

Zubereitung

  • Cook the pasta according to the instructions on the packet and quench.
  • Cook the aubergine on the hot grill for approx. 20 - 30 minutes. Alternatively, cook aubergine in the oven at approx. 225 °C for 35 minutes.
  • Skin the aubergine and cut the flesh into small cubes.
  • Halve the tomatoes. Peel and finely slice the garlic.
  • Heat the olive oil in a pan over medium heat and cook the garlic and tomatoes with salt and sugar for about 10 minutes (confit).
  • Roughly chop the herbs.
  • Cut the spring onion into rings.
  • Mix the noodles with all the prepared ingredients. Season to taste with salt and za'atar and leave to stand for approx. 10 minutes.

Notes

Recipe contains affiliate links. 

Nährwerte

Calories: 319kcal | Carbohydrates: 38g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 45mg | Potassium: 379mg | Fiber: 4g | Sugar: 5g | Vitamin A: 671IU | Vitamin C: 19mg | Calcium: 37mg | Iron: 2mg