Grilled Eggplant & Tomato Pasta

Name: Grilled Eggplant & Tomato Pasta
Cuisine: European, Italian, Mediterranean
Ingredients: • 1-pound plum tomatoes, chopped; • 4 tablespoons extra-virgin olive oil, divided; • 2 teaspoons chopped fresh oregano; • 1 clove garlic, grated; • ½ teaspoon ground pepper; • ¼ teaspoon crushed red pepper; • ½ teaspoon salt; • 1 ½ pounds eggplant, cut into 1/2-inch-thick slices; • ½ cup chopped fresh basil; • 8 ounces whole-wheat penne; • ¼ cup shaved ricotta salata or crumbled feta cheese

5 steps

Updated at: Thu, 17 Aug 2023 02:57:46 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories407.7 kcal (20%)

Total Fat18.2 g (26%)

Carbs55.8 g (21%)

Sugars9.2 g (10%)

Protein11.6 g (23%)

Sodium318.9 mg (16%)

Fiber11 g (39%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 poundplum tomatoes

chopped

4 tablespoonsextra-virgin olive oil

divided

2 teaspoonsfresh oregano

chopped

1 clovegarlic

grated

½ teaspoonground pepper

¼ teaspooncrushed red pepper

½ teaspoonsalt

1.5 poundseggplant

cut into 1/2-inch-thick slices

½ cupfresh basil

chopped

8 ounceswhole-wheat penne

¼ cupricotta salata

shaved, or crumbled feta cheese

Instructions

Step 1

Put a large pot of water on to boil. Preheat grill to medium-high.

Step 2

Toss tomatoes with 3 tablespoons oil, oregano, garlic, pepper, crushed red pepper and salt in a large bowl.

Step 3

Brush eggplant with the remaining 1 tablespoon oil. Grill, turning once, until tender and charred in spots, about 4 minutes per side. Let cool for 10 minutes. Chop into bite-size pieces and add to the tomatoes along with basil.

Step 4

Meanwhile, cook pasta according to package directions. Drain.

Step 5

Serve the tomato mixture on the pasta. Sprinkle with cheese.