Spaghetti with Grilled Eggplant, Tomato & Onion

Spaghetti with Grilled Eggplant, Tomato & Onion
Photo by Grey Crawford


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

Prepare a medium-hot charcoal fire or heat a gas grill for 20 minutes on high. In a bowl, mix 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 o...

View full recipe at Fine Cooking


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