Pasta salad with aubergines


200 g Vita Pasta Durum Coloured spindle,
400 g aubergine, 
2 spanish onions, 
16 red cherry tomatoes, 
12 pitted olives, 
2 kapia peppers, 
20 ml greek joghurt, 
2 lemons, 
10 ml olive oil, 
100 g small-leaf salad mix, 
ground black pepper, 
Some oil to roast


Clean and wash the vegetables. Cut the aubergines on the longer side into 4 pieces then slice until you get thin chips. Salt and let them rest for 20 minutes. When it already made some water, impregnate it and roast them in rich boiling oil until they become golden colored. Impregnate the oil by puting it on paper. Cook the pasta in hot boiling water then wash it. Cut the peppers into thin chips, and slice the onion also thin. Half the olives and cut the tomatoes into 4 pieces. Mix up the joghurt with the rasped peel and the juice of the lemons. Put the pasta into the mixing bowl, add the vegetables, season with salt and pepper. Drop the roasted aubergines and the lemony joghurt, then let it rest for 30-40 minutes. When serving mix with the olive oil and small-leaf salads considerately and put it on a plate.

Thank you for the recipe for the Gyermelyi pasta

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