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Serves 4
INGREDIENTS:
8 oz. penne pasta, cooked al dente
8 oz. fried eggplant cubes, cooled
1 large clove elephant garlic, finely crushed
2 cups thick set natural Greek or Balkan yogurt
3 tbsp. dried mint
1 cup Feta cheese, grated
1 tsp. salt
1 tsp. black pepper
1 tsp. turmeric
Raddichio leaves to serve
parsley sprigs to garnish
METHOD:
Arrange raddichio leaves on a platter.
Using a large salad bowl, penne and eggplant cubes. Using a food processor, thoroughly blend together garlic, yogurt, dried mint, Feta cheese, salt, black pepper and turmeric. Pour dressing over salad and mix well.
Spoon eggplant and penne salad onto raddichio leaves. Chill for ½ hour and serve cold, garnished with parsley sprigs, as a side dish to meat or poultry, or as a main course with crusty rolls.
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