Fusilli With Grilled Eggplant and Fresh Tomatoes Recipe

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

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

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.

No additional tips available.

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

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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.

Fusilli With Grilled Eggplant and Fresh Tomatoes

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