Fusilli With Grilled Eggplant and Fresh Tomatoes

Name: Fusilli With Grilled Eggplant and Fresh Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large Japanese eggplants, stemmed and thinly sliced lengthwise; olive oil, for brushing; salt; ¼ cup olive oil; 3 garlic cloves, roughly chopped; 2 large ripe tomatoes, seeded and chopped; fresh ground pepper; 1 lb fusilli, cooked and drained (or other corkscrew pasta); 3 tablespoons fresh basil, chopped; parmesan cheese, grated

Servings: persons

1
Preheat broiler qnd adjust rack 4 inches from heat source.
2
Lightly coat baking tray with olive oil and arrange eggplant in single layer.
3
Sprinkle with salt, drizzle tops with olive oil, and broil until lightly charred, about 5 minutes per side.
4
Cool and cut into 1/4 diagonal strips, across width.
5
In small saucepan over high heat, cook olive oil with garlic until aroma is released.
6
Add tomatoes, salt, and pepper.
7
Reduce to simmer, and cook until tomatoes release their liquid, about 10 minutes.
8
Toss pasta with tomato mixture.
9
Add eggplant, basil, and a few handfuls of Parmesan and toss well.
10
Serve with additional Parmesan.

275

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 large Japanese eggplants, stemmed and thinly sliced lengthwise, olive oil, for brushing, salt, ¼ cup olive oil, and more.

Yes, Fusilli With Grilled Eggplant and Fresh Tomatoes falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!