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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!
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Prep Time 10 minutes
Cook Time 20 minutes
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.
Keyword Healthy, Rich, Tasty

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