Pasta With Grilled Eggplant and Onions

READY IN: 2hrs 10mins
Recipe by Geema

I just discovered this recipe from Cafe Luna in Shelton, Washington, and it's on the menu for this week. Since I can't imagine pasta without Parmesan cheese, I might try some grated on top.

Top Review by KMatheis34

Very good pasta dish. I added fresh grated Parmesan cheese on top and it made it even better. I will defently make it again.

Ingredients Nutrition

Directions

  1. Salt both sides of eggplant slices and let sit for 15 minutes. Wipe off salt and pat dry.
  2. Heat a grill to medium and cook the eggplant and onion slices until tender, about 8 minutes. Let cool and then chop coarsely.
  3. Combine the onion, basil, mint, garlic and red pepper flakes.
  4. In a small bowl, whisk together the olive oil and balsamic vinegar and pour over the vegetables. Toss to coat well and season with salt and pepper.
  5. Let this mixture rest for at least 1 hour at room temperature.
  6. Cook fettuccine according to package instructions, draining well.
  7. Place pasta on plates and spoon the vegetables on top.

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