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Penne alla Melanzana with Tomato, Basil, and Skotyri

This delightful pasta salad, Penne alla Melanzana, captures the essence of Mediterranean cuisine. The dish features perfectly cooked penne tossed with roasted eggplant, ripe tomatoes, and the tangy, creamy Greek cheese called Skotyri. The combination of flavors is elevated by the aromatic basil and a hint of garlic, creating a refreshing yet hearty meal. Traditionally enjoyed in the warm months, this salad serves as a perfect centerpiece for gatherings or a light lunch. Its vibrant colors and textures make it not only a feast for the palate but also for the eyes. The dish reflects the rich agricultural heritage of the Mediterranean, where fresh, seasonal ingredients are celebrated in every bite.

Time to complete

Prep

30min

Cook

30min

Wait

30min

Total

1h 30min

Ingredients (Makes 4 portions)

Pasta and Vegetables

  • 300 g penne (10.6 oz)
  • 2 tablespoons olive oil
  • 2 eggplants, about 300 g each (10.6 oz each), halved lengthwise
  • 1 clove garlic, minced
  • 600 g ripe tomatoes, peeled and diced (21.2 oz)
  • 1 tablespoon lemon juice

Cheese

  • 160 - 200 g Skotyri cheese (5.6 - 7.1 oz) or soft Mizithra cheese

Dressing

  • 3 tablespoons white vinegar
  • 3 tablespoons olive oil

Herbs and Seasoning

  • Fresh basil leaves from 1 bunch, chopped
  • Salt and freshly ground black pepper to taste
Nutrition Information (per 100g)
  • Calories: 158
  • Fat: 10.5
  • Protein: 5.8
  • Carbohydrates: 13.3
  • Fiber: 2.2
Directions

Prepare the Tomatoes

  • 1. Place the diced tomatoes in a colander and let them drain for at least 30 minutes to remove excess liquid.

Marinate the Tomatoes

  • 2. Transfer the drained tomatoes to a bowl, drizzle with olive oil and vinegar, and season with salt and pepper. Add the chopped basil and mix well.

Roast the Eggplant

  • 3. Preheat the oven to 180°C (350°F) and grease a baking dish that will fit the eggplants.

Prepare the Eggplants

  • 4. Brush the cut side of the eggplants with minced garlic, place them cut-side down in the baking dish, and roast for about 30 minutes or until tender.

Mix Eggplant Filling

  • 5. Once roasted, chop the eggplants and mix them with salt, pepper, lemon juice, and olive oil in a bowl.

Cook the Pasta

  • 6. In a large pot of boiling salted water, cook the penne for 1-2 minutes less than the package instructions for al dente texture.

Combine and Serve

  • 7. Drain the pasta, drizzle with olive oil, and allow to cool slightly. Combine the pasta with the eggplant mixture, the marinated tomatoes, and the cheese. Toss gently and serve.
Cookix's Secrets

Cheese Alternatives

  • Substitute with feta cheese or goat cheese for a different taste profile.

Eggplant Preparation

  • Salting the eggplant before roasting can help remove bitterness and improve texture.

Herb Enhancements

  • Experiment with fresh oregano or parsley for a unique twist.

Pasta Cooking

  • Make sure to taste the pasta as it cooks to achieve the perfect al dente texture.

Vegetable Additions

  • Incorporate roasted bell peppers or zucchini for additional flavor and nutrition.