Spaghetti with Grilled Eggplant, Tomato & Onion

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


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

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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