Baba Ganoush Pasta Salad
This version of pasta salad that uses a Mediterranean eggplant dip to provide this dish with a velvety texture and a ton of flavor!
Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 1 hr 30 mins
Serves: 4
Ingredients:
Baba Ganoush
2 Large Eggplants
~ ¼ cup Olive Oil
2 tbsp Garlic Oil
2 tbsp Mayo
½ tsp Cayenne Pepper
¼ cup Lemon Juice
~ 3 tsp Salt (to taste)
Black Pepper (to taste)
Baba Ganoush Pasta Salad
16 oz. Gluten Free/Low Fodmap Pasta - short noodles
2 cups Baba Ganoush
2 tablespoons Garlic Oil
½ lb Chicken Tenderloins
12 Cherry Tomatoes
1 handful Kalamata Olives
1 handful Green Onion
1 handful Parsley (or Cilantro)
½ Lemon - juice only
Salt and Pepper to taste
Feta Cheese - optional
Cook with me!
Instructions
Roast Eggplant. Start by preheating your oven to 400 degrees. Next cut the tops off of your eggplants and then split them lengthwise and score the inside. Place halves face up on a foil lined baking sheet, generously drizzle with olive oil (about a tablespoon per half), salt (about ½ a teaspoon per half), and pepper (optional). Roast, face up, at 400 degrees for 1 hour. (**Save some time by roasting your eggplant ahead of time.) Once your eggplant is a deep golden brown, set them aside to cool.
Boil Pasta. While our eggplant is roasting we’re going to prep our other ingredients. Start by boiling any gluten free and low fodmap pasta according to the package instructions. A short style noodle works best for this recipe. Remember to rinse your pasta with cold water, if your directions say to do so (I think most gluten free pastas do). Then set your noodles aside to cool.
Sear Chicken. Next we’re going to cook up our chicken. (If you’re practiced in the kitchen, feel free to save some time by cooking your chicken and pasta at the same time ;) Start by patting your chicken dry and seasoning with salt and pepper. Sear chicken in whatever pan you prefer over medium high heat and a little fat or oil of your choosing, about 3-4 minutes per side. Let chicken rest for 5 minutes to let juices settle.
Make Baba Ganoush. Once your eggplant is cool enough to handle, use a large spoon to scrape out the inside of the flesh into a mixing bowl (if using immersion blender) or blender. Add oil, mayonnaise, lemon juice, and ¾ of a teaspoon of salt to eggplant. Blend on high until smooth. Taste and adjust for salt, and add cayenne pepper if using.
Prep. While the flavors in our baba ganoush are gelling together we’re going to prep the rest of our ingredients. Slice your cherry tomatoes and chicken. Chop the herbs. Drain the olives.
Assemble Salad. Add 2 cups of your baba ganoush mixture to the cooked pasta (Its okay if it’s not fully cooled yet), along with 2 tablespoons of garlic, the juice of half a lemon and ¾ of your fresh herbs. Mix thoroughly until pasta is fully coated, then taste for seasoning and add salt and pepper accordingly. Next, halve the cherry tomatoes and add them to your pasta along with the drained kalamata olives and sliced chicken. Lightly toss so that everything doesn't fall to the bottom. Finish with the remainder of your herbs and crumbled feta cheese, if using.
Serve and ENJOY!
NOTES:
If you want the most flavorful baba EVER - make it ahead of time and let the flavors settle overnight.
If you are sensitive to nightshades, skip the tomatoes, and try substituting zucchini for eggplant.
Thank you guys so much for trying this recipe! Find me on instagram and let me know in the comments how you liked it, and most importantly, how you felt afterwards. Don't forget to tag me if you post it, I'd love to see your cooking!!
