Pasta With Grilled Eggplant and Onions

Geema's Note:

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.

• Total Time: 2 hrs 10 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs 40 mins

Ingredients:

Servings: 8

• 2 eggplants, sliced 1/2 inch thick
• 3 red onions, sliced 1/2 inch thick
• 1/2 cup basil, chopped
• 1/2 cup mint, chopped
• 4 garlic cloves, minced
• 1/2 teaspoon red pepper flakes
• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• salt and pepper
• 1 1/2 lbs fettuccine

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.

Reviews

[Chef #921597]

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

[MrsDoty]

We enjoyed this very much with the addition of one zucchini from the garden. Make enough for left-overs, because it's a very differnt, bust still tasty, dish after 24 hours than it is after the 1 hour sitting time. The flavors meld and mellow with time. This pairs nicely with Recipe 181140, Tuscan Grilled Chicken, Sausage, & Sage Skewers, and a simple green salad. My other half reports that he's looking forward to it again. Thanks for posting!