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Feta & Eggplant Pasta Salad

Sheela Prakash
  • minutes
  • Serves 4 to 6

INGREDIENTS

1/3 cup

Basil, fresh leaves

1

Eggplant (about 1 pound), medium

1

small clove Garlic

1/3 cup

Italian parsley, fresh leaves

1 lb

Orecchiette pasta

1

Black pepper, Freshly ground

1/8 tsp

Black pepper, freshly ground

1

Kosher salt

1/4 tsp

Kosher salt

6 tbsp

Olive oil

2 tbsp

Red wine vinegar

1

block Feta cheese