Fusilli With Grilled Eggplant and Fresh Tomatoes |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Another recipe for my beloved eggplant from a checkout stand. Have not tried this yet, but I will as soon as the new crop of tomatoes come up! Ingredients:
3 large japanese eggplants, stemmed and thinly sliced lengthwise |
olive oil, for brushing |
salt |
1/4 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 |
Directions:
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. Reduce to simmer, and cook until tomatoes release their liquid, about 10 minutes.
7. Toss pasta with tomato mixture. Add eggplant, basil, and a few handfuls of Parmesan and toss well.
8. Serve with additional Parmesan.
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