Pasta Salad with Grilled Eggplant and Sun Dried Tomatoes

A fresh and healthy pasta salad with grilled eggplants, sun-dried tomatoes and fresh mozzarella

 An irresistible combination of Mediterranean flavors!

 A hot weekend is coming up here in Los Angeles. I can't wait to jump in the warm ocean water and relax on the sand. And if, like me, you are planning to spend your Sunday at the beach or somewhere else fun, here is a great picnic lunch idea.

This pasta salad is very simple to make. It's vegetarian, healthy, fresh and very tasty. You can prepare it ahead of time and store it in the refrigerator. And then you just bring it along to the beach or park in your cooler.
I generally prefer eating this salad at room temperature (not cold from the refrigerator and not hot from the stove). I chose farfalle pasta this time, but you can really use any shape of short pasta. I would really not recommend spaghetti for a pasta salad.
Here is the recipe for you. And have an amazing weekend :)

Ingredients, serving 4 people:                  PRINTABLE RECIPE

• 1 medium eggplant
• a couple of whole sun-dried tomatoes (I used about 5 halves - Colavita, tomatoes in olive oil)
• 1 garlic clove
• 8 oz of fresh mozzarella cheese
• extra virgin olive oil
• oregano
• salt
• 12 oz pasta

Preparation time: 30 minutes

Directions:

1. Bring a large pot of salted water to a boil and cook the pasta.
2. Cut the eggplant in thin slices. Grill the eggplants, drizzled with olive oil and sprinkled with salt.

3. Cut the grilled eggplants in small strips. In a large bowl, add the eggplants, the garlic cut in slices, the sun-dried tomatoes cut in pieces and sliced garlic

4. Drain the pasta, run it under cold water to stop it from overcooking. Add to the bowl and mix well. Add the mozzarella cut in small cubes and mix again. Add more olive oil and oregano if necessary. Easy as that :)

Buon Appetito!

Rose Shaped Eggplant Parmigiana

Let's give a new shape to the traditional Italian eggplant Parmesan!

This rose shaped appetizer is made with thin slices of eggplant rolled in buttery pastry crust, 

filled with melted mozzarella cheese and garlicky tomato sauce,

a sprinkle of oregano flakes and freshly grated Parmesan cheese.

Finally, here it is! I know many of you have been waiting for this. A savory variation of my so-talked-about rose shaped apple dessert!!
After the rave reviews and the many requests, I finally came up with something deliciously savory, vegetarian and quite healthy. And (of course!) pretty and elegant, shaped like a rose. Something  you will want to try as soon as you see how easy it is to prepare. This is going to be a sure hit at your next party.
This recipe is just as easy as the apple roses', but made with scrumptiously savory Mediterranean ingredients. All you have to do is spread tomato sauce and shredded mozzarella cheese on strips of puff pastry. Place the eggplant slices on the strips, sprinkle with oregano flakes and garlic infused olive oil. Roll up the roses and bake. It's so much fun looking at these roses come alive right under your eyes!
When ready, you might thinks that these eggplant Parmesan roses are too pretty to be eaten. Well... think again! When the amazing aroma coming from your oven hits your nostrils, you will not be able to resist.
So, ready for this recipe?!? Hold on tight, and start taking notes so you can head right to the store and get what you need. My only suggestion: make sure you bake enough for everybody!

Buon appetito!

Ingredients to make 6 roses:                                 Printable Recipe

• 1 medium eggplant (about 12 oz, 340 gr)
• 1 frozen puff pastry sheet, thawed
• 1 cup of crushed tomatoes (I like San Marzano)
• 1 garlic clove
• 1 tablespoon of extra virgin olive oil
• a couple of leaves of fresh basil
• 6 tablespoons of shredded mozzarella
• oregano flakes
• garlic infused olive oil (optional)
• freshly grated Parmesan cheese to sprinkle on top
• salt

Preparation time: 20 minutes to prepare, plus 45 minutes to bake
Directions:
1. Thaw the puff pastry if you haven't done so. It should be outside the freezer for 20-30 minutes.
Prepare the tomato sauce: in a small pan, saute' for one minute the crushed garlic clove with one tablespoon of olive oil. Add the crushed tomatoes and salt to taste. Let the sauce simmer for a few minutes. Add the basil leaves after about five minutes. Turn off the heat when ready.

2. Peel the eggplant and slice as this as you can. Cut the slices in half. Sprinkle with salt and drizzle with garlic infused olive oil, if you have it, or regular extra virgin olive oil.

3. Unwrap the puff pastry (9 in x 9 in) over a clean and lightly floured counter.  Using a rolling pin stretch the dough a little, in one direction, trying to keep it in a rectangular shape. Cut the dough in 6 strips, about 2 in x 9 in (5 cm x 22 cm).

4. Preheat the oven to 350° F (175° C). Spread about one tablespoon of tomato sauce on each strip.

5. Sprinkle each strip with about one tablespoon of shredded mozzarella .

6. Place the eggplant slices as shown in the picture.

7. Sprinkle with oregano.

8. Fold up the bottom of the dough.

9. Carefully roll, seal the edge and place in a silicone muffin cup. No greasing is needed for silicone muffin mold. Make sure to spray regular muffin tin.

10. Do the same steps for the other 5 strips. Bake for about 40-45 minutes,on the lower rack. Check after the first 30 minutes. If the top of the eggplant slices are starting to burn, cover with aluminum foil for the remaining of the time.

Note: Before removing from the oven, make sure the pastry is fully cooked on the inside.
11. Sprinkle with freshly grated Parmesan cheese and serve immediately.

Buon appetito!

Mediterranean Pasta Salad with Eggplants and Olives

Deliciously healthy vegetarian pasta salad with eggplants, capers and kalamata olives.

A spicy combination of Mediterranean flavors

I hope you enjoyed the long holiday weekend as much as I did. 

Here in Los Angeles we had an amazing weather, sunny and hot. Just perfect for the beach! And, as you probably know by now, I love the beach and warm weather. I could lay on the sand, reading my book, soaking up the sunshine and relaxing all day long. And I probably would never get tired of it. Especially if I go prepared and take along drinks and delicious food.

Yesterday, for our family picnic at the beach, I cooked this great pasta salad. Super healthy, spicy and tasty, made with eggplants, olives and capers. A great combination of Mediterranean flavors.

You can serve this pasta warm or at room temperature. For a casual dinner, or a family picnic. And make sure to cook some extra, so you can pack the leftovers in your kids' lunch. It will will save you a lot of time and energy. And the kids will love it!

Buon appetito!

Ingredients: serving 4

• 2 peperoncini (dry, hot peppers)
• 1 garlic clove
• 1 medium eggplant
• 1 tablespoon of chopped fresh Italian parsley
• 10 or so kalamata olives
• 1 tablespoon of capers
• 8 oz (225 gr) of fresh mozzarella
• 10 oz of penne pasta, or other short pasta (fusilli, farfalle...)
• extra virgin olive oil
• salt

Preparation time: 30 minutes

Directions:

1. Bring a large pot of salted water to a boil. 

In a large skillet saute' the garlic crushed or cut in slices with the peperoncini in a few tablespoons of olive oil.

2. Cut the eggplant in cubes and add to the skillet. Saute' over high-medium heat for about 5 minutes, stirring often. Lower the flame to medium and cook until tender. Add the chopped parsley.

3.When the water boils, cook the pasta following the directions on the box. Drain and run under cold water for 30 seconds to stop from overcooking, unless you plan to eat the pasta right away.

4. In a large bowl, toss the pasta with the eggplants, the capers and olives cut in pieces, and the mozzarella cut in cubes. Add some olive oil if necessary. 

This pasta is great warm or at room temperature. Store in the refrigerator any leftovers.