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Ingredients
for
4
Pasta Salad with Cheese and Eggplant
30 min., ready in 1 hr 25 min.
Time:
746
calories
Calories:
Health Score:
90 / 100
Ingredientsfor
Preparation
1.
Rinse the eggplant, cut off ends, cut in half lengthwise, cut into slices and sprinkle with salt. Let stand for about 10 minutes.
2.
Cook the pasta in boiling salted water until al dente, drain, rinse in cold water and drain. Heat 2 tablespoons oil in a frying pan and fry the eggplant 2-3 minutes. Pour in the broth and cook until soft over medium heat for 5-7 minutes. Then remove from heat and let cool.
3.
Rinse the tomatoes, cut out stems and dice flesh. Mix the eggplant with tomatoes. Rinse the parsley, shake dry and chop the leaves. Dice the Gouda.
4.
Mix the pasta with eggplant and tomatoes. Mix in lemon juice, vinegar and the rest oil and stir in parsley. Let stand at least 30 minutes, stir in the cheese, season to taste and serve.
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 746 cal. | (36 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 94 g | (63 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.1 g | (30 %) |