Aubergine and pasta salad with honey and walnuts is simply delicious! It is worth taking a short time to cook the ingredients for this salad as the flavours are just perfect. Berenjenas con miel (aubergines with honey) is a popular dish in Spain and is the inspiration behind this salad. The salad is almost a meal on its own if served with fresh bread, but equally makes a tasty side dish or starter.
- 2 medium sized aubergines
- 225g pasta shapes
- 1 medium sized green pepper
- 80g walnuts
- 4 to 5 dessertspoons of honey
- A dash of olive oil
- Salad to garnish
Equipment needed to make aubergine and pasta salad with honey and walnuts
- Chopping board
- Sharp knife
- Metal baking sheet
- Pan to cook the pasta
How to prepare aubergine and pasta salad with honey and walnuts
Peel the aubergines. Cut into batons and sprinkle with sea salt. Heat the olive oil in a roasting tin and add the aubergines to the hot oil. Spoon the honey over the aubergines. Cut up the green pepper, add to the roasting tin, and roast the aubergines and peppers until cooked.
Toast the walnuts on a metal baking sheet in the oven for a few minutes. Check regularly as they don't take long to toast and will burn easily.
Cook the pasta until it is al dente, and drain. Here I used tricolour pasta spirals but any pasta shapes could be used.
Place the cooked pasta in a bowl and drizzle over a little olive oil. Add the green pepper, aubergines and walnuts and mix together. If there is any honey left in the roasting tin then add this to the salad.
- Serve the salad whilst still slightly warm or at room temperature.
- Heat the spoon in hot water before spooning the honey from the jar so that it slides easily from the spoon.
If you are looking for more salad ideas why not try one of the following:
Roast vegetable salad with quinoa which is full of sunshine colour.
Tomato and feta salad with asparagus which is full of summer flavours.