Chilled Cappellini with Grilled Eggplant and Tomatoes

1. 1

   Cut about 6 lines into the skins of the eggplants and put on a grill.

2. 2

   Grill for about 10 minutes, until browned.

3. 3

   Then peel the skin.

4. 4

   Cut the eggplants into bite-sized pieces.

5. 5

   Combine the eggplant, tomatoes, cream cheese, basil, garlic, and Italian dressing.

6. 6

   Chill in the refrigerator for several hours.

7. 7

   Rinse the boiled pasta (cappellini) and pat dry with a paper towel.

8. 8

   Mix the chilled sauce with the noodles and arrange on a plate.

9. 9

   You can optionally top with ra-yu, Tabasco sauce, or parmesan cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.