FRIJE

Name: Penne Salad with Eggplant and Feta
Prep time: 40 min
Cook time: 45 min
Yield: 6 servings
Ingredients: 400 g of pasta; 3 small eggplant; 4 tomato; 200 g of feta; 4 tablespoon of olive oil; 0.5 lemon; 2 tablespoon of Sherry vinegar; 3 sprig of fresh mint; salt (according to taste); pepper (according to taste)

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Penne Salad with Eggplant and Feta

Perfect for a gourmet picnic!

Vegetarian Salad Having dinner Public

Course: Side dish

Preparation time: 40 minutes

Cooking time: 45 minutes

Cost per serving: 0,95 €

Energy: 429 kcal / serving

Nutritional score:

Instructions

1. Preheat the oven to 210 °C (410 °F). Wash the eggplants, remove the seeds, cut them in half, and score the flesh with a small knife. Brush them with half of the olive oil, drizzle with lemon juice. Arrange them on a baking sheet and bake for 30 minutes. Let cool.
2. Cook the pasta in a large pot of salted boiling water for the time indicated on the package for normal cooking. Drain and rinse under cold water. Let cool, then transfer to a large dish.
3. Wash the tomatoes and dice them. Finely chop the mint leaves. Cut the feta into cubes. Cut the eggplants into small pieces. Add all these ingredients to the pasta. Season with the remaining oil and vinegar. Season with salt and pepper, mix well, and serve.