Charred eggplant and walnut pesto pasta salad from Smitten Kitchen by Deb Perelman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can roast or grill.

  • michalow on August 20, 2020

    Served this as a hot pasta, with just a few adjustments. Cooked the eggplant in the oven, using the method in the recipe, and it came out great--meltingly tender and not at all oily. Skipped the cheese, added some roasted fennel, and topped with some marinated tomatoes. Really a fantastic dinner.

  • shoffmann on October 03, 2018

    Took some liberties with the recipe, but enjoyed this salad. My changes were to use dill instead of thyme in the dressing, and to use feta cheese instead of ricotta salata. Would definitely make this again.

  • dinnermints on July 04, 2017

    Everyone at the 4th of July party loved this. I doubled the recipe and cut the oil in half; could have even used 3 T with the oil in the sun-dried tomatoes. I added a jar of roasted red bell peppers, and poured some of the liquid from the jar in for some more moisture, and that was perfect.

  • Melanie on December 11, 2016

    Tasty and easy - can make the dressing ahead of time and then stir into the pasta once cooked, handy to make ahead. Roasted the eggplant.

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