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
  • ¼ cup extra-virgin olive oil; more for brushing
  • ¼ cup crushed walnuts
  • Kosher salt
  • 2 or 3 large cloves garlic, finely chopped
  • + 4 more ingredients
    • Freshly grated Parmigiano-Reggiano (optional)
    • 1 beefsteak tomato (about 1 lb.), halved
    • 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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