A tasty and easy first course, cold pasta with grilled eggplants and zucchini, very simple and flavorful.
It can be prepared in a short time and is very satisfying. I recommend grilling plenty of eggplants and zucchini, even the day before. Then while the pasta is cooking, you can prepare the rest.
In addition to basil, I added Provence herbs and fresh shiso leaves to this pasta because I have a plant in my garden.
Shiso is also called Japanese basil, the green one has a delicate cinnamon scent. 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 vegetables. In Laos, the leaves are added to salads, while in China, they are sautéed with garlic and ginger and used as a side dish.
I like this plant; in traditional Chinese medicine, it is said that this plant has the ability to rebalance the qi, that is, the vital energy.
You might be interested in other cold summer first courses:
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients for Cold Pasta with Eggplants and Zucchini
- 8.5 oz farfalle
- 2 eggplants
- 3 zucchini
- 15 cherry tomatoes
- 1 tbsp Provence herbs
- 3 tbsp extra virgin olive oil
- 1 sprig basil
- 4 leaves shiso
- to taste sea salt
Steps for Cold Pasta with Eggplants and Zucchini
Wash and slice the eggplants and zucchini, sprinkle with salt to remove some liquid. Pat them dry, lightly spray with oil and aromatic herbs, and cook on a hot grill for 15 minutes until tender. Set aside.
Wash, dice the cherry tomatoes, season with oil and basil, and set aside.
Cook the pasta in plenty of salted water, leaving it slightly al dente, and drain. Place in a bowl to cool.
Meanwhile, dice the eggplants and zucchini. Combine the vegetables in a bowl, including the cherry tomatoes with the juice that has formed. Sprinkle with Provence herbs, adjust the flavor, add a tablespoon of oil if needed, the basil and shiso leaves.
Serve at room temperature.
Tips from Thyme and Lentils
You can use other types of pasta instead of farfalle; it tastes even better with whole grain or ancient grain pasta.
Change the vegetables according to the season. If you don’t want it cold, sauté for just a few minutes.
Store leftovers well-sealed in the refrigerator for a couple of days.
