Description
Grilled Eggplant & Tomato Pasta is a vibrant, Alpha Gal-friendly dish that brings together the rich flavors of smoky grilled eggplant and sweet cherry tomatoes, all tossed with al dente pasta in a light olive oil dressing. Perfect for summer gatherings or cozy dinners at home, this versatile recipe can be served warm or chilled as a refreshing pasta salad. With simple ingredients and easy preparation, it invites everyone to relish healthy cooking without sacrificing taste.
Ingredients
Scale
- 1 medium eggplant, sliced into ?-inch rounds
- 2 cups cherry tomatoes, halved
- 8 oz spaghetti or penne
- 3 tbsp extra virgin olive oil
- 1 cup fresh basil leaves, for garnish
- Salt to taste
Instructions
- Preheat the grill to medium-high heat (375?F/190?C).
- Brush both sides of eggplant slices with olive oil and sprinkle with salt.
- Grill eggplant for 4-5 minutes on each side until tender and marked.
- Boil salted water and cook pasta according to package instructions until al dente. Reserve half a cup of pasta water before draining.
- In a large bowl, combine grilled eggplant, halved cherry tomatoes, drained pasta, and drizzle with olive oil and reserved pasta water as needed.
- Toss gently and garnish with fresh basil before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 plated portion (approximately 350g)
- Calories: 290
- Sugar: 5g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg