EGGPLANT & ZUCCHINI PASTA BAKE

By Director – Josh Ball · Last updated Friday, 22 Jan 2024 · 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!

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Prep Time 10

Cook Time 20

Course Main Course

Cuisine Italian

Servings 5 -6 servings

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.