Rigatoni and aubergine salad

Total time: 20m
Preparation Time: 20m

For 2 people

Nutritional Information

Contains 613 Kcal, 21g Protein, 58g Carbohydrates, 32g Fat


  • Rigatoni
  • 150 g pasta (e.g. Rigatoni)
  • salted water, boiling
  • 120 g baby spinach
  • Aubergine
  • 1 tbsp olive oil
  • 0.25 tsp salt
  • a little pepper
  • 1 aubergines, diced
  • To assemble
  • 2 tbsp olive oil
  • 100 g feta, crumbled
  • a little pepper

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  • Rigatoni

    Cook the pasta in boiling salted water until just al dente, add the baby spinach approx. 1 min. before the cooking time is up. Drain the pasta and spinach, transfer to a bowl.
  • Aubergine

    Heat the oil in a frying pan, stir fry the aubergine for approx. 4 mins., season, add to the pasta, mix.
  • To assemble

    Mix in the oil and feta, season, serve the salad warm.
  • Tip:

    Mix 1 tbsp of lemon juice in with the salad.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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