Pasta salad with aubergine puree

Pasta salad with aubergine puree

Total: 40 min. | Active: 20 min.
Nutritional value / people: 547 kcal
, Fat: 27 g
, Carbohydrate: 55 g
, Protein: 15 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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To grill the aubergines

3 aubergines, halved lengthwise
1 tbsp olive oil
1 tsp sea salt

Aubergine puree

4 tbsp olive oil
½ bunch coriander, finely chopped
1 tbsp lemon juice
to taste salt
a little pepper


250 g pasta (e.g. macaroni)
salted water, boiling


2 tbsp coarse-grain mustard
5 tbsp apple vinegar
3 tbsp olive oil
½ dl vegetable bouillon
¼ tsp salt
a little pepper
120 g edamame
½ cucumber, diced
50 g garden cress
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How it's done

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To grill the aubergines

Brush the aubergines with oil, season with salt.Charcoal/gas/electric grill: Grill the aubergines over/on a low heat (approx. 150 °C for approx. 20 mins. Remove the aubergines from the grill, allow to cool slightly.

Aubergine puree

Peel the aubergines, puree with the oil and lemon juice. Add the coriander, mix and season.


Cook the pasta in salted water until al dente, drain.


Mix the mustard, vinegar, oil and stock in a large bowl, season. Add the pasta, edamame and cucumber to the dressing, mix. Serve the salad with the cress and the aubergine puree.

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