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Penne Salad with Tender Eggplants

Source: http://cuisine.notrefamille.com/recettes-cuisine/salade-de-penne-aux-aubergines-fondantes-_38717-r.html

Midday Public
Course: Main course
Preparation time: 10 minutes
Cooking time: 15 minutes
Energy: 405 kcal / serving

Instructions

  • 1.   Finely chop the garlic clove and cut the eggplant into small cubes. Heat a little olive oil in a pan and gently cook the eggplant with the garlic until it becomes tender. Season with salt and pepper. Meanwhile, cook the penne until "al dente". At the end of cooking, rinse them under cold water before draining, then put them in your salad bowl and drizzle with 3 tablespoons of olive oil. Mix well and set aside. Add the eggplants and chicken to the salad bowl with the penne. Add finely chopped basil leaves. Serve on plates and sprinkle with Parmesan shavings.

Notes & Suggestions

  • Average nutritional values per serving
    Energy 1,459.83 kJ / 348.71 kCal
    Fat 7.06 g, of which saturated 1.11 g
    Carbohydrates 32.13 g, of which sugars 5.02 g
    Fiber 3.75 g
    Protein 26.65 g
    Sodium 594.38 mg

Ingredients for servings

  • 200 g of penne
  • 2 eggplants
  • 250 g of chicken strips
  • 100 g of parmesan shavings
  • 1 garlic clove
  • 2 stalk of fresh basil
  • 2 cl of olive oil
  • salt (according to taste)
  • pepper (according to taste)

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    405 kcal
    20 %
  • Fat
    14,27 g
    20 %
  • of which saturated
    6,34 g
    32 %
  • Carbohydrates
    35,39 g
    14 %
  • of which sugar
    3,32 g
    4 %
  • Protein
    29,32 g
    59 %
  • Fibers
    4,16 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.