Spaghetti with Grilled Eggplant, Tomato & Onion

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


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

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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