Grilled Eggplant Caprese Pasta Salad
Caprese salad is one of my favorite Summer treats. It makes short work of an abundance of local crops, specifically basil and tomatoes, when you are likely drowning in them in late August. The freshness of this dish is unmatched and the simple composition allows the seasonal ingredients to shine. The only problem is that a salad like this is never a enough to take the place of a meal. Sure, you can devour the entire party tray before the guests arrive, faking a kitchen failure, canine attack, or denial (pretending like the dish never existed). But, at the end of the day, the guilt and gluttony will still not be enough to sustain you for long. You are going to have to lie, cheat, or steal another meal just to sustain your existence.
Caprese salad is a great way to dress up your picnic or barbecue and a healthy replacement for pasta salad. But, with their powers combined and the assistance of another local goodie, the eggplant, the dish is transformed from a simple app to an entrée and from a subtle side salad to a complex and balanced showcase of local produce. Smoky grilled eggplant, creamy mozzarella, and a tangy balsamic reduction come together to embellish a summer staple.
Grilled Eggplant Caprese Pasta Salad
- 1 pound whole wheat rotini pasta, cooked in seasoned water
- 2 eggplants, skin on, sliced lengthwise, discard the first and last slices of each eggplant
- 2-3 heirloom tomatoes, cut into very small wedges
- 1/2 cup fresh basil, cut chiffonade
- 1/2 cup balsamic vinegar
- 2 tablespoons sugar
- 1/2 pound fresh mozzarella, sliced
- 2 tablespoons olive oil
- salt and pepper
In a small shallow saucepan on medium-high heat, add the balsamic vinegar and sugar. Reduce by half. While the sauce is reducing, fire up the grill and preheat to about 400°. Toss the eggplant slices with olive oil and season with salt and pepper. Grill on each side until tender, about 2-3 minutes per side. Remove from the grill, slice into strips, and toss with all remaining ingredients in a serving bowl. Garnish with a bud of fresh basil and serve slightly chilled or at room temp.
Garnish with a bud of fresh basil.
NUTRITIONAL INFORMATION:
SERVINGS: 6
Food energy: 306kcal
Saturated fatty acids: 5.69g
Monounsaturated fatty acids: 5.85g
Polyunsaturated fatty acids: 1.00g
Total fat: 12.54g
Calories from fat: 112
Cholesterol: 29mg
Carbohydrate, by difference: 34.62g
Total dietary fiber: 4.82g
Protein: 13.61g
Total lipid (fat): 13.53g
Water: 192.82g
Ash: 2.53g
Total sugars: 11.38g
Calcium: 221mg
Iron: 1.84mg
Magnesium: 44mg
Phosphorus: 233mg
Potassium: 306mg
Sodium: 331mg
Zinc: 1.90mg
Copper: 0.22mg
Manganese: 1.23mg
Selenium: 26.47μg
Vitamin C: 19.03mg
Thiamin: 0.15mg
Riboflavin: 0.17mg
Niacin: 1.22mg
Pantothenic acid: 0.50mg
Vitamin B6: 0.17mg
Folate, total: 22μg
Folic acid: –
Food folate: 22μg
Folate: 22μg dietary folate equivalents
Vitamin B12: 0.86μg
Vitamin A: 766IU
Vitamin A RAE: 92μg retinol activity equivalents
Retinol: 65μg
Vitamin E (alpha-tocopherol): 1.54mg
Vitamin K (phylloquinone): 15.60μg
Alpha-carotene: –
Beta-carotene: 327μg
Beta-cryptoxanthin: –
Lycopene: 2g
Lutein+zeazanthin: 249μg
Percent refuse: –
