Pasta Salad with Cheese, Eggplant and Tomato

Ingredients

• Pasta1/2 cup (80 g)
• Cheese3 slice (75 g)
• Eggplant1 cup (90 g)
• Tomato1/2 count (65 g)
• Spinach1 cup (30 g)
• Olive Oil2 teaspoon (10 ml)

Instructions

1. 1

   Step 1

   For this recipe you need to marinate the chopped eggplants in salt for 10 minute. Then wash and drain.

2. 2

   Step 2

   Boil the pasta in water with a little salt following the time indicated on the package. Once done, remove and drain.

3. 3

   Step 3

   At the same time, preheat a pan over medium-high heat.

4. 4

   Step 4

   Once heated, add half of the oil, eggplants, salt and pepper to taste.

5. 5

   Step 5

   Lower to medium heat, cover and cook for 6-8 minutes, stir occasionally.

6. 6

   Step 6

   A few minutes before removing, add the chopped tomato.

7. 7

   Step 7

   Remove from heat and mix with the cooked pasta, chopped cheese and spinach.

8. 8

   Step 8

   You can also use others leafy greens such as arugula, watercress, lettuce, etc.

9. 9

   Step 9

   Season with the remaining oil, salt and pepper to taste. Serve and, if you wish, you can add vinegar and/or lemon juice.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Pasta Salad with Cheese, Eggplant and Tomato can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.