Beetroot and Eggplant Pasta Salad

Beetroot and Eggplant Pasta Salad

Cooking time: 20min, serves 6

  • 375g Vetta High Protein Low Carb Spirals
  • 2 fresh eggplants, diced into small cubes and also some large slices for garnish
  • 1 fresh beetroot, grated
  • Olive oil
  • 1 teaspoon of dry basil
  • 3 cloves garlic, crushed
  • 1 red onion, finely chopped
  • Salt and cracked pepper
  • Parmesan, grated

  1. Cook pasta according to packet instructions. Drain and put aside.
  2. Add oil and large sliced eggplant to a pan on medium heat, cook until browned and put aside.
  3. Add oil, dry basil, onion, garlic and diced eggplant to a pan on medium heat and cook until eggplant is soft and juicy.
  4. Add all ingredients everything (take out the word ‘everything’) to cooked pasta including the fresh beetroot and stir until evenly spread.
  5. Serve with salt and cracked pepper and parmesan.