Pasta With Grilled Eggplant and Onions

"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."
 
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Ready In:
2hrs 10mins
Ingredients:
10
Serves:
8
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ingredients

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directions

  • Salt both sides of eggplant slices and let sit for 15 minutes. Wipe off salt and pat dry.
  • Heat a grill to medium and cook the eggplant and onion slices until tender, about 8 minutes. Let cool and then chop coarsely.
  • Combine the onion, basil, mint, garlic and red pepper flakes.
  • 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.
  • Let this mixture rest for at least 1 hour at room temperature.
  • Cook fettuccine according to package instructions, draining well.
  • Place pasta on plates and spoon the vegetables on top.

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Reviews

  1. Very good pasta dish. I added fresh grated Parmesan cheese on top and it made it even better. I will defently make it again.
     
  2. We enjoyed this very much with the addition of one zucchini from the garden. Make enough for left-overs, because it's a very differnt, bust still tasty, dish after 24 hours than it is after the 1 hour sitting time. The flavors meld and mellow with time. This pairs nicely with Recipe 181140, Tuscan Grilled Chicken, Sausage, & Sage Skewers, and a simple green salad. My other half reports that he's looking forward to it again. Thanks for posting!
     
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