Spaghetti with Grilled Eggplant, Tomato & Onion

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

Ingredients

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

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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