This Grilled Eggplant and Tomato Pasta is a typical recipe that I usually go for and one that not only tastes amazing but fills the hungry gap, too.
For Italian pasta night I like to serve this whole-wheat penne pasta served with a grilled eggplant and tomato sauce and topped with fresh basil, shaved ricotta salata or crumbled feta cheese all over!
To make Grilled Eggplant and Tomato Pasta, you will need the following ingredients:
Preheat grill to medium-high heat.
Bring a large pot of water to a boil.
In a large bowl, toss tomatoes to coat with 3 tablespoons oil, oregano, garlic, pepper, crushed red pepper and salt.
Brush eggplant with 1 tablespoon oil to coat and grill for 4 minutes, turning once, until tender and charred in places. Remove from heat and cool for 10 minutes.
Chop eggplant into bite-size pieces and add to the bowl of tomatoes. Add basil and mix.
Cook pasta in the pot of boiling water, according to package instructions. Once cooked, drain pasta from the liquid.
Serve cooked pasta in bowls with tomato mixture over each serving, and sprinkles of cheese for garnishing.
Achieve quantity and quality with this amazing Grilled Eggplant and Tomato Pasta recipe. Dinner will be ready in under 30 minutes, so if you don’t have hours to spend in the kitchen then this is a good choice for you! Try it and tag #cookmerecipes in your own social media posts.
Low Cholesterol Recipes
Vegetarian Recipes
