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Dairy
Easy
40 Minutes
Diets 
I love the combination of eggplant and feta. The backdrop of pasta brings this delicious salad together.
1 small eggplant, cubed
1 tablespoon Tuscanini Olive Oil
salt, to taste
8 ounces rotini pasta or Tuscanini Fusilli Pasta, cooked and drained
1/2 cup cherry tomatoes, halved
4 ounces Ta’amti Feta Cheese, crumbled
3 tablespoons Tuscanini Olive Oil
2 tablespoons lemon juice
2 tablespoons brown sugar
2 cubes Gefen Frozen Garlic
1 teaspoon parsley
1 teaspoon basil
Preheat oven to 375 degrees Fahrenheit.
Toss eggplant with oil and salt and roast for 15 minutes or until golden.
Whisk dressing ingredients until smooth.
To assemble salad, place pasta, tomatoes, and eggplant in a serving bowl.
Toss well with dressing, then sprinkle feta cheese on top.
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