Roasted eggplant and broccoli rabe mingle with fusilli, sun-dried tomatoes, kalamata olives, and currants in this Mediterranean-inspired salad, coated in a creamy blended dressing of roasted garlic, lemon, and pine nuts.
One-click swap-outs. Original is never overwritten.
Nudge the dish. Each click stages a micro-adjustment you can pick up at the stove.
No tweaks staged. Click a direction to add a suggestion.
We'll highlight steps to skip, parallelize, or make ahead.
Click any ingredient to explore its profile, pairings, and related recipes.
Highlighted techniques open a deep-dive. Time phrases include a built-in timer.
In blender, combine all dressing ingredients until creamy. Set aside.
Heat oven to 350°F.
Toss eggplant in bowl with olive oil and salt. Transfer to parchment-lined half sheet pan and in oven until eggplant is tender (about 20 minutes ). Set aside.
Bring 1-gallon pot of salted water to . Add broccoli rabe and blanch about 2-3 minutes . Shock in ice water. Wring excess moisture from broccoli rabe and add to bowl with dressing.
In same pot, pasta for 8-10 minutes or until al dente. Drain and transfer to bowl with dressing and broccoli rabe; toss to combine.
Add eggplant, sun-dried tomatoes, olives, pine nuts, currants, and basil to pasta, broccoli rabe, and dressing. Toss to combine. Season to taste with salt and pepper. Serve at room temperature.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
