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SPAGHETTI ZUCCHINI & EGGPLANT

Prep/Cooking Time: 15-30 Minutes

Printable Version

Ingredients 

  • 200g cooked Spaghetti
  • 60g Green zucchini
  • 60g Yellow zucchini
  • 60g Eggplant
  • 20g Olive oil
  • 20g Red onion
  • 10g Garlic
  • 10g Chili
  • Lemon juice
  • Salt
  • Pepper
  • Thyme
  • 20g Parmesan

Instructions

  • Wash the zucchini and the eggplant and remove the stems and bottoms
  • Slice the zucchini and eggplant lengthways
  • Once sliced cut again to achieve long thin strips
  • Once all strips are cut reserve till needed
  • Peel the red onion and garlic and remove any stem or root
  • Finely slice the onion and reserve along with the garlic and chili
  • On order cook the spaghetti in salted boiling water
  • Whilst the spaghetti is cooking heat a pasta pan over a high heat
  • Add to the pan the olive oil closely followed by the onion and eggplant
  • Cook for a minute till they begin to color
  • Now add the zucchini, chili and garlic
  • Cook for a couple minutes by which time the pasta should be cooked
  • Add the pasta to the pan and toss through 
  • Season with salt and pepper and a squeeze of lemon juice
  • Serve in a pasta bowl topped with shredded parmesan