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Fusilli Pasta With Aubergine Salsa

Fusilli Pasta With Aubergine Salsa

If you love aubergines, then you will enjoy this dish. Use a chunky style pasta here.


Aubergine Salsa

  • 1 medium-sized aubergine
  • 1 tblsp salt
  • ¼-½ cup olive oil
  • 1 red onion, peeled and finely diced or 3-4 spring onions
  • 3 tomatoes, blanched, peeled and diced
  • ¼ cup chopped black olives
  • ¼ cup finely sliced basil (or use half basil and half parsley)
  • 4 cups fusilli or spiral pasta shapes
  • parmesan cheese (optional)


  1. Cut the aubergine into 1 cm-thick slices. Sprinkle with salt and allow to stand in a colander for 30 minutes. Rinse well under running water and pat dry on absorbent paper.
  2. Brush the slices with olive oil and pan-fry in batches over a high heat in a non-stick pan, turning once, until the slices are brown and cooked. Set aside and cook the remaining slices.
  3. Dice the aubergine into 1cm dice.
  4. In a bowl toss together the aubergine, onion, tomatoes, olives and basil Season well with salt and pepper. Add a little more oil if wished.
  5. Cook the pasta in boiling, salted water for 10-12 minutes until al-dente. Drain well and toss quickly with the aubergine salsa. Serve warm, garnished with grated parmesan cheese if using.

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