Roasted Eggplant Orrechiette with Sherry Vinaigrette

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A great dairy, egg, and soy free pasta dish! This is good served as a side dish or can also be a light main entree.

1 pound orecchiette, cooked as directed
1 large eggplant, washed and cut into 1 inch cubes
1 red onion, sliced into 1 inch pieces
1 pint cherry or grape tomatoes, halved
3 tablespoons olive oil
2 tablespoons sherry wine vinegar
1/4 cup fresh chopped dill
Salt & pepper to taste
Sherry Vinaigrette, (recipe follows)

Toss eggplant and onion with olive oil and vinegar. Season with salt and pepper. Roast at 450° F for about 35 minutes, then add tomatoes. Roast for another 5 minutes, then toss all vegetables with cooked orrechiette and chopped dill. Pour vinaigrette over pasta and veggies and toss. Serve at room temperature.

Sherry Vinaigrette

1 small shallot, finely chopped
1/4 cup sherry vinegar
2 teaspoons Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh dill
1/2 cup olive oil

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