Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Spaghetti with Grilled Eggplant, Tomato




Source of Recipe


Fine Cooking


List of Ingredients




¼-cup extra-virgin olive oil; more for brushing
6 Tbs. finely chopped fresh basil
2 or 3 large cloves garlic, finely chopped
1/4 cup crushed walnuts
1 tsp. kosher salt; more to taste
1 medium eggplant (about 1 lb.), peeled and cut into 3/8-inch slices
1 beefsteak tomato (about 1 lb.), halved
1 medium onion, peeled and cut into 3 or 4 thick slices
Freshly ground black pepper
1 lb. dried spaghetti
Freshly grated Parmigiano Reggiano (optional)


Recipe



Prepare a medium-hot charcoal fire or heat a gas grill for 20 minutes on high. In a bowl, mix together the olive oil, basil, garlic, walnuts, and 1 tsp. salt. Brush the eggplant, tomato, and onion with more olive oil, season with salt and pepper, and put them on the grill.
Grill the tomato, turning only once, until the skin is blistering and the flesh looks mushy and cooked, 15 to 25 minutes. Grill the onion until soft and blackened on both sides, about 15 minutes. Grill the eggplant until golden brown and tender, 10 to 25 minutes.
Coarsely chop the eggplant, tomato, and onion; put them in a large bowl along with their juices. Meanwhile, bring a large pot of well-salted water to a vigorous boil and add the spaghetti. Cook until al dente; drain well. Toss the pasta with the vegetables and the basil mixture. Sprinkle with pepper; toss again and serve immediately, with freshly grated Parmigiano, if you like