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Sicilian Orzo Salad | Aubergine & Pecorino
(0)
35 min
Quick
Gurkerl Küche
Ein herrlich mediterraner Genuss für Spätsommer und Herbst: Feine Risoni-Nudeln treffen auf im Backrohr zart geröstete Melanzaniwürfel, süße Kirschtomaten, frischen Rucola und duftende Pinienkerne. Abgerundet mit kräftigem Pecorino Romano und einer fruchtigen Balsamico-Vinaigrette wird dieser Salat zur perfekten sättigenden Hauptspeise.
Preparation method
Preparation & roasting
Preheat the oven to 200 °C top/bottom heat. Wash the aubergine, trim the ends, and cut into approx. 1.5 cm cubes. Spread the cubes on a baking tray lined with baking paper, drizzle with 2 tbsp olive oil, and season with a little fine salt and ground black pepper. Roast in the oven for about 20 minutes until golden brown and tender.
Meanwhile, cook the risoni pasta in plenty of boiling salted water according to the package instructions until al dente. Then drain, rinse briefly with cold water, and drain well.
Toast the pine nuts in a non-stick pan without fat over medium heat, stirring constantly, until golden yellow and fragrant with a nutty aroma. Immediately remove from the hot pan and leave to cool on a plate.
Chef's tip
Tip: For an even finer roasted aroma, you can add the halved cherry tomatoes to the aubergine in the oven for the last 8 minutes of baking time.
Meal Prep: This salad is ideal for taking to the office. In this case, only fold in the rocket just before eating so that it stays crisp.
Ingredients
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