Eggplant and Zucchini Pasta Salad
For the full experience, make this recipe with the Drop Recipes app.
recipe by Octopus Publishing https://octopusbooks.co.uk/
-
- Total Time
- 50mins
-
- Serves
- 4
-
- Calories
- 553
This fresh, herby pasta salad makes a delicious accompaniment to cold meats, grilled chicken or as part of a party buffet. Leave it in the fridge or for as long as possible to allow the flavors to mingle and infuse into the vegetables.
recipe updated Oct 11, 2021
Ingredients
-
- Eggplant
- 1
-
- Zucchini
- 2
-
- Garlic clove
- 3
-
- Fresh basil leaves
- 20 g
-
- Mint leaves
- 20 g
-
- Capers
- 2 tablespoons
-
- Fresh chili
- 1
-
- Extra virgin olive oil
- 100 ml
-
- Balsamic vinegar
- 1 tablespoon
-
- Salt
- as needed
-
- Pine nuts
- 40 g
-
- Water
- as needed
-
- Pasta
- 200 g
Tools
-
Wooden spoon
-
Stove
-
Saucepan
-
Large mixing bowl
-
Frying pan
-
Large cast iron skillet
Step preview
- Heat a clean large cast iron skillet - high heat
- Add eggplant, zucchini and extra virgin olive oil to a clean large mixing bowl
- Toss with slotted spoon until well combined
- Transfer vegetables to large cast iron skillet bit by bit
- Cook each side until tender then set aside - 3 min
- Transfer vegetables to large mixing bowl
- Add extra virgin olive oil, balsamic vinegar, garlic clove, fresh basil leaves, mint leaves, capers and fresh chili to the vegetables
- Toss with slotted spoon until well combined
- Season with salt
- Marinate in fridge - 20 min
- Get a clean frying pan
- Heat frying pan - low heat
- Toast pine nuts the frying pan while stirring occasionally
- Transfer nuts to vegetables
- Add water and salt to a clean saucepan
- Boil
- Add pasta to the saucepan
- Cook until al dente
- Drain
- Rinse
- Transfer pasta to vegetables
- Stir until combined
- Let rest - 10 min
- Serve