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Pasta salad with aubergine puree
20 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 547
  • Fat about 27g
  • Carbohydrates about 55g
  • Protein about 15g
This is needed
This is needed for 4 people
To grill the aubergines
  • 3 aubergine, halved lengthwise
  • 1 tbsp olive oil
  • 1 tsp sea salt
Aubergine puree
  • 4 tbsp olive oil
  • 0.5 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
  • 0.5 dl vegetable bouillon
  • 3 tbsp olive oil
  • a little pepper
  • 0.25 tsp salt
  • 120 g edamame
  • 0.5 cucumber, diced
  • 50 g garden cress
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And that's how it's done
And that's how it's done
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.