Eggplant and Zucchini Pasta Salad

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    21mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    733

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 May 3, 2019

Ingredients

  • Eggplant icon
    Eggplant
    300g
  • Zucchini icon
    Zucchini
    390g
  • Extra virgin olive oil icon
    Extra virgin olive oil
    60ml
  • Balsamic vinegar icon
    Balsamic vinegar
    15ml
  • Garlic clove icon
    Garlic clove
    18g
  • Fresh basil icon
    Fresh basil
    20g
  • Mint icon
    Mint
    20g
  • Capers icon
    Capers
    17g
  • Fresh chili icon
    Fresh chili
    20g
  • Salt icon
    Salt
    as needed
  • Pine nuts icon
    Pine nuts
    40g
  • Water icon
    Water
    0ml
  • Pasta icon
    Pasta
    200g

Tools

  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Saucepan
  • kCook icon Large mixing bowl
  • kCook icon Frying pan
  • kCook icon Large cast iron skillet

Step preview

  1. Prep and set aside eggplant: sliced
  2. Prep and set aside zucchini: sliced
  3. Prep and set aside garlic clove: finely chopped
  4. Prep and set aside fresh basil: coarsely chopped
  5. Prep and set aside mint: coarsely chopped
  6. Prep and set aside capers: rinsed
  7. Prep and set aside fresh chili: deseeded & finely chopped
  8. Heat a clean large cast iron skillet - high heat
  9. Get a clean large mixing bowl
  10. Add prepared eggplant
  11. Add prepared zucchini
  12. Add extra virgin olive oil
  13. Toss with slotted spoon until well combined
  14. Transfer vegetables to large cast iron skillet bit by bit
  15. Cook each side until tender then set aside - 3 min
  16. Transfer vegetables to large mixing bowl
  17. Add extra virgin olive oil
  18. Add balsamic vinegar
  19. Add prepared garlic clove
  20. Add prepared fresh basil
  21. Add prepared mint
  22. Add prepared capers
  23. Add prepared fresh chili
  24. Toss with slotted spoon until well combined
  25. Season with salt
  26. Marinate in fridge - 20 min
  27. Get a clean frying pan
  28. Heat frying pan - low heat
  29. Toast pine nuts while stirring occasionally
  30. Transfer nuts to vegetables
  31. Get a clean saucepan
  32. Add water
  33. Add salt
  34. Boil
  35. Add pasta
  36. Cook until al dente
  37. Drain
  38. Rinse
  39. Transfer pasta to vegetables
  40. Stir until combined
  41. Let rest - 10 min
  42. Serve
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