How to Make Pasta Salad With Grilled Eggplant, Toasted Walnuts and Fresh Mint
- 1). Line the broiler rack with aluminum foil and preheat the broiler until extremely hot. Brush the eggplant with ½ cup of virgin olive oil and place on the lined broiler rack. Cook for about 5 to7 minutes on each side or until tender and lightly brown in color. Set aside to cool and slice lengthwise.
- 2). Toast the walnuts over medium-high heat in an unseasoned skillet. Remove from heat and put aside in a small bowl.
- 3). Combine the water and ¼ of the mint in a small saucepan and bring to a boil. Add the peas and simmer until tender, about 3 to 4 minutes.
- 4). Whisk the extra-virgin olive oil and lemon juice together in a small mixing bowl.
- 5). Bring a large saucepan of water to the boil. Add the penne pasta and cook until done, about 9 to 12 minutes. Pour into a strainer and rinse with cold water. Drain thoroughly.
- 6). Combine the eggplant, pasta, peas, scallions and dressing in a large mixing bowl. Chop the remaining mint leaves and add to the mixing bowl with the walnuts. Toss well and let sit for 10 to 12 minutes at room temperature. Transfer the salad to a large serving platter and serve immediately.
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