Roast Eggplant Pasta Salad This roasted eggplant pasta salad sings its flavour with every mouthful. The charred red capsicum, toasted pine nuts, fresh mint, fresh basil and raspberry vinaigrette all help to make an exotic spring salad. Once you have tasted any raspberry vinaigrette, you will be putting it in every salad. The Barkers raspberry vinaigrette I used has blackcurrants as well......let's just get on and start cooking.......

• 2 cups of mini seashells pasta
• Olive oil (light)
• 1 eggplant cut into cubes
• 1 red capsicum medium sliced
• 70 grams toasted pine nuts
• 1/2 cup chopped fresh basil
• 1/2 cup chopped fresh mint
• 1 tbsp light olive oil
• 4 tbsp Barkers raspberry vinaigrette
• Salt and pepper
• Crumbled vegetable stock cube (optional)

The real key to this roasted eggplant pasta salad, is the raspberry vinaigrette with blackcurrants. Although I have also used red wine vinegar and honey in the past, The Barkers product produces a far better flavour combination.


If you only buy one dressing this summer, make sure it is Barkers Raspberry Dressing



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