Zaalouk pasta with olives

Zaalouk pasta with olives

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  • 4
  • Easy
  • Meat-free
  • 10 minutes
  • 15 minutes


  • 2 large brinjals
  • 3 large tomatoes, washed
  • 4 T olive oil
  • sea salt and freshly ground pepper, to taste
  • 1 small onion, finely chopped
  • 1 t Woolworths roasted garlic paste
  • 150 g fettucine, cooked
  • 80 g kalamata olives, pitted
  • basil, for serving

Cooking Instructions

1 Roast the brinjals and tomatoes over an open flame until the skins are blackened. Allow to cool slightly, then peel.

2 Roughly chop the brinjals together and place in a large bowl. Stir in the olive oil, seasoning, onion and roasted garlic paste.

3. Toss the zaalouk through the cooked pasta and serve with the olives and fresh basil.

Find more brinjal recipes

Photograph: Jan Ras

Khanya Mzongwana Recipe by: Khanya Mzongwana
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If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

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