Eggplant and Zucchini Pasta Salad
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recipe by Octopus Publishing https://octopusbooks.co.uk/
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- Total Time
- 50mins
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- Serves
- 4
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- 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 11 Oct. 2021
Ingredients
-
- Eggplant
- 1
-
- Zucchini
- 2
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- Garlic clove
- 3
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- Fresh basil leaves
- 20 g
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- Mint leaves
- 20 g
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- Capers
- 2 tablespoons
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- Fresh chili
- 1
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- Extra virgin olive oil
- 100 ml
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- Balsamic vinegar
- 1 tablespoon
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- Salt
- as needed
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- Pine nuts
- 40 g
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- Water
- as needed
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- Pasta
- 200 g
Tools
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Wooden spoon
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Stove
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Saucepan
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Large mixing bowl
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Frying pan
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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