Spaghetti with Grilled Eggplant, Tomato & Onion

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


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

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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