Chilled Cappellini with Grilled Eggplant and Tomatoes

Chilled Cappellini with Grilled Eggplant and Tomatoes

Just mix the grilled eggplant and tomatoes with Italian dressing!
Combine with chilled pasta.

Ingredients: 4 servings

Eggplants (small)
1 large (180 g)
Cream Cheese (cubed)
50 g
10 leaves
Grated garlic
1/2 teaspoon
Italian Dressing (storebought)
200 ml
Spaghetti (Cappellini)
320 g


1. Cut about 6 lines into the skins of the eggplants and put on a grill.
2. Grill for about 10 minutes, until browned. Then peel the skin.
3. Cut the eggplants into bite-sized pieces. Combine the eggplant, tomatoes, cream cheese, basil, garlic, and Italian dressing. Chill in the refrigerator for several hours.
4. Rinse the boiled pasta (cappellini) and pat dry with a paper towel. Mix the chilled sauce with the noodles and arrange on a plate.
5. You can optionally top with ra-yu, Tabasco sauce, or parmesan cheese.

Story Behind this Recipe

I wanted to make a quick chilled pasta, so I bought some Italian dressing. Use any dressing you prefer.