Pasta With Grilled Eggplant and Onions |
|
 |
Prep Time: 30 Minutes Cook Time: 70 Minutes |
Ready In: 100 Minutes Servings: 8 |
|
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. Ingredients:
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.
|
|