Pasta with Grilled Eggplant, Cherry Tomatoes, Mozzarella and Basil - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Pasta with Grilled Eggplant, Cherry Tomatoes, Mozzarella and Basil

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    NEWSLETTERS

    Open Enrollment 101
    Eggplant

    Serves four

    Ingredients:

    • 1 eggplant, peeled, sliced ½-inch thick
    • ¼ cup extra virgin olive oil
    • 1 pint cherry tomatoes, split in half
    • ¼ cup extra virgin olive oil
    • ½ Lb. penne or gemelle pasta, boiled in salted water until barely tender, drained
    • ¼ Lb. fresh or whole milk mozzarella, cut into cubes
    • 1 cup Fresh basil leaves, cut into little strips or torn into pieces
    • ¼ cup Freshly grated parmesan cheese
    • Salt and black pepper, to taste   
    • Extra virgin olive oil, as needed   

    Instruction:

    • Pre-heat grill on high heat.
    • Lay out the eggplant slices and brush both sides with the first measure of olive oil.
    • Place eggplant on the grill and cook for about 3 minutes on each side or until softened and a grill mark has established. Remove from the grill and let cool slightly.
    • Chop into coarse ¾-inch pieces, reserve.
    • In a bowl, toss together the hot pasta, grilled eggplant, cherry tomatoes, mozzarella, basil,  and parmesan.
    • Season pasta to taste with salt and pepper and moisten with more olive oil as needed. Serve and enjoy!

    Lincoln Culinary Institute