Roasted eggplant, zucchini et pistachios pasta (vegan + GF)

Roasted eggplant, zucchini et pistachios pasta (vegan + GF) that smells just like summer! Roasted aubergines, courgette ribbons, grilled pistachios and a basil, lemon & garlic salad dressing, all served with gluten free pasta. A simple recipe ideal for a dinner with friends on a summer's evening.

EGGPLANTS

Eggplants are very low in calories, rich in fibre and support gut health by stimulating transit. Rich in antioxidants, eggplants support our immunity by helping to prevent certain diseases.

PISTACHIOS

Pistachios are rich in good fats, which are particularly beneficial to cardiovascular health. They are rich in plantbased protein and are an excellent source of essential micronutrients.

BASIL

Basil is an aromatic herb with digestive and antibacterial properties. Basil is rich in vitamin K, which is involved in blood clotting and the metabolism of bones and skin. It is rich in antioxidants, which help combat certain diseases.

GARLIC

Garlic has anti-cancer properties, as do all foods rich in sulphur compounds.

Roasted eggplant, zucchini et pistachios pasta (vegan + GF)

IngrEdients

For the pasta - 2 people :

• 250 g whole pasta (with or without gluten)

• 1 eggplant

• 1 zucchini

• about twenty unsalted pistachios

• 1 tbsp olive oil (or other cooking oil)

For the salad dressing :

• 1-2 garlic cloves

• a handful of fresh basil

• juice of 1/2 lemon

• pinch unrefined salt

• 2-3 tbsp extra-virgin olive oil

Instructions

For the pasta:

1. Cut the eggplant into 4-5 cm pieces. Place the eggplant pieces and garlic clove on a baking tray with or without baking paper. Pour in a tablespoon of olive oil and brush the eggplant pieces on each side. Bake for 30 minutes at 180°C. (You can steam the eggplant, then squeeze out the excess water).

2. Meanwhile, prepare the zucchini strips using a vegetable peeler or mandolin if you have one.

3. Toast the pistachios in a small pan over medium heat, without oil, for a few minutes.

4. Cook the pasta when you like, depending on whether you want to eat this dish hot or cold.

Salad dressing:

1. In a small bowl, crush the roasted garlic cloves, then add the chopped basil, lemon juice, extra-virgin olive oil and unrefined salt. Mix well. You can also blend everything in a small blender.

Once all the elements are ready, mix in a large salad bowl and enjoy !