Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, baked chickpeas-eggplant pasta salad. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Baked eggplant is tossed with red bell pepper and carrot in a fresh lemon dressing for a colorful and refreshing salad. Farmers' Market Vegetable Bake with Sharp Cheddar and ParmesanYummly. Turn leftover Eggplant & Chickpea Stew into a comforting vegetarian baked-pasta dish.
Baked Chickpeas-Eggplant Pasta Salad is one of the most well liked of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. Baked Chickpeas-Eggplant Pasta Salad is something which I have loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can cook baked chickpeas-eggplant pasta salad using 10 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Baked Chickpeas-Eggplant Pasta Salad:
- Make ready 1 Medium Size Eggplant
- Make ready 1 Cup Cooked Chickpeas
- Make ready 2 Cup Pasta (I used my all-time favorite Trader Joe’s Gladiator :-o)
- Take 2 Tbs Olive Oil
- Take to taste Salt
- Take 1 Tsp Chili Powder
- Take 3/4 Cup Pasta/Marinara Sauce
- Get Bunch Cherry Tomatoes / 1 Small Tomato/ 1/2 Cup Canned Tomatoes
- Take Pinch Italian Herbs
- Make ready 2 Garlic cloves
Pour dressing over salad, toss until coated. This delicious Baked Eggplant Parmesan Pasta is one of the best things to come out of my kitchen this year! The most popular lunch item by far was the Oriental chicken salad. Bring a large pot of water to a boil.
Steps to make Baked Chickpeas-Eggplant Pasta Salad:
- Preheat oven to 400 F. Take a baking sheet and line it with parchment Paper.
- Take a medium size eggplant. Equally cut them into cube size. Wash them with water. Dry them well with a kitchen towel.
- In a medium bowl add cooked chickpeas, cubed eggplant, 1 tbs oil, 1 tsp salt and 1 Tsp chili powder. Mix everything well. Transfer everything to a pan. Bake them in an oven for at least 30 min.
- Meanwhile cook pasta as per the direction written on the package.
- Once everything prepared, take a pan and 2 tbs of olive oil. Heat it up on medium flame. Once oil is hot enough add finely chopped garlic, sauté them for a minute.
- Add your favorite pasta sauce heat it up for 10 min on lower medium flame.
- Now, it’s time to add roasted chickpeas- eggplants, cooked pasta, salt to taste and Italian herbs. Mix everything well and cook them for 1-2 min.
- Add chopped tomatoes, cover the lid and cook for 2-3 minutes on medium flame.
- Serve hot. It can also be prepared in advance and can be served cold.
Cook fusilli according to package directions. The baked eggplant can be used in dishes like eggplant Parmesan and Turkish roasted eggplant salad. Easy, quick and cheesy, this Baked Eggplant Penne Pasta is so delicious and perfect for busy weeknights. It's loaded with cheese, eggplant and tomatoes! Make this Mediterranean-style Eggplant Pasta Salad for a delightfully fresh summer side.
So that is going to wrap it up for this exceptional food baked chickpeas-eggplant pasta salad recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
