Grilled Eggplant & Tomato Pasta

Grilled Eggplant & Tomato Pasta | Living Healthy in Seattle

Let me start off by saying that this pasta situation tastes much better than it looks.

Yeah I know, it really isn’t the most visually appealing edible subject.

Thanks to homely eggplant and earthy whole wheat pasta.

(And this photo was the product of my second photo shoot…  in other words, this dish could certainly learn a thing or two from Kendall Jenner.)

But it is flavorful, and healthy, anddd has the potential for some cheese action if you’re not into the whole vegan biz (hello tangy feta, fresh grated Parm or even vegan Parm–it does exist).

Really I was wanting to get some grilling in before the end of summer and I hadn’t given eggplant a shot yet.

I’m all about experimenting in the kitchen because routine tends to be boring, you know?

And variety is the spice of life, or so they say.

But no way Jose did I want to just nosh on slabs of grilled eggplant, so some carbyiness was much welcomed (in the form of pasta, duh), along with juicy orange baby tomatoes, toasted pine nuts, a dose of extra virgin olive oil, fresh parsley, a splash of balsamic vinegar for a nice kick, as well as a hefty pinch of crushed red pepper flakes, dried oregano, black pepper, and salt, of course.

And no I didn’t start any exciting BBQ fires (this time).

Serve the stuff up hot, warm, room temp, or chilled. Although chilled isn’t my first choice it’s still a-okay.

P.S. Feel free to use your fave gluten-free pasta for a gluten-free dish. There are some pretty tasty options these days!

P.P.S. You know what would make this summery pasta even better? If it were accompanied by a glass of sparkling rose or peachy white wine. Heck yes.

P.P.P.S. If you serve this up as a side dish, you can get at least 8 servings out of it, and for a main it would be safe to go with 6 generous bowls.

P.P.P.P.S. Whew pine nuts are not cheap! If you prefer to spend your monies on actual drinkable booze, swap in toasted walnuts for those pricey suckers.

Grilled Eggplant & Tomato Pasta

Serves 6 to 8

  • 2 medium-small globe eggplants; sliced into 1/2-inch rounds
  • Salt
  • 1/4 cup extra virgin olive oil; plus more to coat eggplant
  • 16 ounces whole wheat penne or fusilli
  • 2 cups sungold tomatoes or cherry tomatoes; sliced in half
  • 3/4 cup pine nuts; toasted
  • 1 tablespoon balsamic vinegar
  • Fresh ground black pepper
  • 1 teaspoon dried oregano
  • Red pepper flakes, to taste
  • 1/2 cup fresh parsley; roughly chopped, plus more to garnish
  1. Place the sliced eggplants in a colander and sprinkle evenly with salt.
  2. Let the eggplants sit for 30 minutes to an hour, then blot any moisture with a paper towel.
  3. Heat your grill to medium heat.
  4. Coat the eggplant evenly in oil, then grill for about 10 minutes or until tender, flipping halfway through. You may use foil to prevent stickage, if you like.
  5. Chop the grilled eggplant into cubes.
  6. Meanwhile, bring a large pot of water to a boil. Cook your pasta to your liking. Drain.
  7. Gently fold all of your ingredients together, seasoning with salt to taste.
  8. Enjoy hot, room temp, or chilled.











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