Spaghetti with Grilled Eggplant, Tomato & Onion

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

Ingredients

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

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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