EGGPLANT & ZUCCHINI PASTA BAKE
By Director – Josh Ball · · 3 min read
Eggplant & Zucchini Pasta Bake
Some people might feel intimidated by eggplants due to their slight bitter taste, earning them a bad reputation. However, eggplants are highly versatile veggies and also rich in antioxidants and fibre. @madsdietitian has crafted a fail-proof recipe to magically transform your eggplants (and zucchini) into a delicious pasta bake that everyone in your home can enjoy. Try this recipe with our rescued perfectly imperfect eggplants which come fresh from local farms in the area!
Ingredients
- 1 zucchini
- 1 eggplant
- 1 bundle of kale
- 6 medium tomatoes
- Handful of basil
- 1 packet of rigatoni pasta
- 700 g tomato passata
- Olive oil
- Thyme & Italian spice
- 1 block of feta
- 1/2 cup parmesan
Instructions
- Chop eggplant and zucchini. Drizzle in olive oil before sprinkling with thyme and Italian spice mix. Roast at 200 degrees Celsius for 20 minutes or until cooked.
- Meanwhile cook the pasta in a pot of boiling water (remove from pot a few minutes early).
- Once vegetables are roasted, add roughly chopped kale and allow to cook for a further 3 minutes.
- Once veggies and pasta are cooked, mix together in a large baking dish. Add passata, basil and tomatoes. (Can also add more herbs or chilli flakes if you like).
- Crumble feta and parmesan evenly over top of the pasta. Then cook in oven for 25 minutes or until slightly crisp.
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