FRIJE

Instructions

• 1.   Preheat the oven to 210 °C (410 °F). Wash the eggplants, remove the seeds, cut them in half, and score the flesh with a small knife. Brush them with half of the olive oil, drizzle with lemon juice. Arrange them on a baking sheet and bake for 30 minutes. Let cool.
• 2.   Cook the pasta in a large pot of salted boiling water for the time indicated on the package for normal cooking. Drain and rinse under cold water. Let cool, then transfer to a large dish.
• 3.   Wash the tomatoes and dice them. Finely chop the mint leaves. Cut the feta into cubes. Cut the eggplants into small pieces. Add all these ingredients to the pasta. Season with the remaining oil and vinegar. Season with salt and pepper, mix well, and serve.

Notes & Suggestions

• https://www.regal.fr/recettes/entrees/salade-de-penne-aubergines-et-feta-10041

Nutritional information *