A tasty and easy first course, cold pasta with grilled eggplant and zucchini, very simple and flavorful.
It is quick to prepare and very satisfying. I recommend grilling eggplants and zucchinis in abundance, even the day before. Then while the pasta cooks you can prepare the rest.
In addition to basil, in this pasta I added Herbes de Provence and some fresh shiso leaves, because I have a little plant in my garden.
Shiso is also called Japanese basil; the green variety has a delicate cinnamon-like fragrance. Shiso contains iron, phosphorus, potassium, calcium and also vitamins A, C and B2 — truly a superfood. I use it in salads, but also in soups and with vegetables. In Laos, the leaves are added to salads, while in China they are stir-fried with garlic and ginger and served as a side dish.
I like this plant; in traditional Chinese medicine it is said to have the ability to rebalance the qi, the vital energy.
You might be interested in other cold summer first courses:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Cooking time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients Cold pasta with eggplant and zucchini
- 8.5 oz farfalle
- 2 eggplants
- 3 zucchini
- 15 cherry tomatoes
- 1 tbsp Herbes de Provence
- 3 tbsp extra virgin olive oil
- 1 sprig basil
- 4 leaves shiso
- to taste unrefined sea salt
Steps Cold pasta with eggplant and zucchini
Wash and slice the eggplants and zucchinis. Let out a little liquid by sprinkling them with a bit of salt. Pat them dry, lightly brush with oil and herbs, and cook on a hot griddle for about 15 minutes until they become tender. Set aside.
Wash and dice the cherry tomatoes, dress them with oil and basil, and set aside.
Cook the pasta in plenty of salted water, leaving it slightly al dente, then drain. Place in a bowl to cool.
Meanwhile, cut the eggplants and zucchinis into cubes. Combine the vegetables in a bowl, including the cherry tomatoes with the juice they released. Sprinkle with Herbes de Provence, adjust seasoning, add a tablespoon of oil if needed, and mix in the basil and shiso leaves.
Serve at room temperature.
Tips from Timo and Lentils
You can use other types of pasta instead of farfalle; it is even better with whole wheat or ancient grain pasta.
Change the vegetables according to the season. If you don’t want it cold, sauté it for a few minutes.
Store leftovers well covered for a couple of days in the refrigerator.
