Parmigiana salad

Total: 30 min. | Active: 30 min.
vegetarian, lactose-free
Nutritional value / person: 511 kcal
, Fat: 20 g
, Carbohydrate: 61 g
, Protein: 16 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Charcoal/gas/electric grill

2 aubergines, cut into approx. 1 cm slices
3 tbsp olive oil
2 tomatoes, cut in half
250 g cherry tomatoes
½ onion, cut in half

Pasta

300 g penne rigate
salted water, boiling

Dressing

2 tbsp white balsamic vinegar
1 tbsp olive oil
1 tsp salt
a little pepper

Salad

50 g Parmesan, shaved into thin strips using a peeler
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How it's done

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Charcoal/gas/electric grill

Brush both sides of the aubergine slices with oil. Place the tomatoes and onion in a grill tray. With the lid down, grill the slices of aubergine over/on a medium heat (approx. 200 °C) for approx. 3 mins. on each side. Keeping the lid down, grill the tray of tomatoes and the onion alongside for approx. 10 mins. Cut the aubergine slices into pieces approx. 3 cm wide.

Pasta

Cook the pasta in boiling salted water until just al dente, reserve approx. 100 ml of the cooking water. Drain the pasta, transfer to a bowl.

Dressing

Puree the cooking water, tomato halves, onion, balsamic and oil, season.

Salad

Add the dressing, aubergines and cherry tomatoes to the bowl of pasta, mix. Serve the salad on a platter, top with the parmesan.

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