Pasta salad with zucchini and eggplant
Ingredients
Salad
- 150 g pasta, eg penne
- 1 zucchini
- 1 aubergine
- 4 -6 tomatoes, small
- 1 peppers, small
- 2 sprigs of basil
- 2-3 tbsp vegetable oil, for frying
Dressing
- 2 tbsp olive oil
- 1 tbsp lemon juice
- salt, to taste
- pepper, to taste
Utensils
- bowl
- salad bowl
- grill pan
- turner
- sieve
- pot
- mixing spoon
- knife
- cutting board
Instructions
- Mix the olive oil and lemon juice.
- Season with salt and pepper.
- Wash the courgettes and aubergines, cut into slices approx. 0.5 cm thick.
- Sprinkle the aubergines with salt and leave to stand for 15 minutes.
- Under under Rinse under running water and pat dry with a paper towel.
- Fry the zucchini and eggplant in a grill pan (or regular skillet) for 3-4 minutes on each side until golden brown.
- Season with salt while frying.
- The fried ones Cut the courgettes and aubergines into strips.
- Cook the noodles in salted water al dente and drain.
- Put the noodles in a salad bowl.
- Add the courgettes and aubergine.
- Have or quarter the tomatoes and add to the noodles.
- Chop the basil finely, add to the dressing and stir.
- Season the pasta salad with the dressing and mix.
The pasta salad can be served warm or cold.
