Pasta salad with eggplant and lachs
Ingredients
Eggplant (aubergine) 500 gm.
Pepper powder 1/4 teaspoon
Salt 1/2 teaspoon
Olive oil 2 tablespoons
Tomatoes 1/2 kg.
Penne pasta 500 gm.
Lachs filets 200 gm.
Chili powder 1/2 teaspoon
Lemon juice 2 tablespoons
Basil leaves a bunch
Mint leaves chopped a small bunch
Olive finely chopped 4 tablespoons
Preparation
Cut the aubergine/ eggplant into 1 inches cubes and mix it with 2 tablespoons olive oil, 1/2 teaspoon salt and pepper powder.
Prepare an oven tray with baking sheet, smear it with some oil and place the aubergine wedges in the baking tray and bake for 30 minutes at 180 c. In the oven till the aubergine are cooked well.
Heat water in a vessel, add some salt and when water comes t a boil add the penne and cook aldente, drain and keep aside.
Chop the tomatoes and place in a large bowl. Heat 3 tablespoons oil in a thick bottomed pan, add finely chopped lachs filets, salt chili powder, and saute till the fish is cooked. Pour the ingredients of the pan into the bowl with tomatoes. Add the aubergine, sliced olives, lemon juice and mix well.
Add the cooked penne pasta, basil leaves, mint leaves and salt and mix well.
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