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Eggplant and zucchini pasta salad

Eggplant and zucchini pasta salad

Main dishes

A cold pasta salad with grilled eggplant, sautéed zucchini and tomatoes, garlic, fresh herbs, and an olive oil-based dressing.

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Recipe from יוני2023, Gran, Gveret Tered and 1 other contributors (Wikibooks), adapted by Recette de cuisine · · updated on

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This Israeli pasta salad is served cold. The grilled eggplant, sautéed zucchini, and tomatoes make it flavorful and filling.

Ingredients and directions

  • Prep time20 min
  • Cook time35 min
  • Total55 min
  • DifficultyEasy
  • CostBudget
  • Cooking methodboiling
  • Estimated cost$7.94 $1.99 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.
  • Vegetarian
  • Vegan

Ingredients

4 people
  • $0.72
  • $1.75
  • $0.36
  • $0.06
  • $4.79
  • $0.22
  • $0.04

Prices from US supermarkets for 6 of 7 ingredients; Belgian prices for the rest.

Directions

  1. Cook the pasta, drain it, and place it in a large bowl.
  2. While that’s happening, grill the eggplant for about 30 minutes, or until it’s tender.
  3. Once the eggplant is cooked, remove the flesh, dice it finely, and add it to the salad. ≈ 8 min
  4. Cut the zucchini and tomatoes into small pieces, and add them to the salad bowl.
  5. Add the garlic, herbs, olive oil, vinegar, and salt to taste. Serve chilled. ≈ 2 min

The bill

Eggplant and zucchini pasta salad

  • 250 g of fusilli (half a box)$0.72
  • One large eggplant$1.75
  • 3 tablespoons of olive oil$0.36
  • 3 tablespoons of red wine vinegar$0.06
  • 3 large, ripe tomatoes$4.79
  • 2 tablespoons of crushed garlic$0.22
  • salt$0.04

Total$7.94

that's $1.99 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 250 g of fusilli (half a box)
  • One large eggplant
  • 3 tablespoons of olive oil
  • 3 tablespoons of red wine vinegar
  • 3 large, ripe tomatoes
  • 2 zucchini
  • 2 tablespoons of crushed garlic
  • 2 tablespoons of fresh or dried herbs
  • salt

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