GRILLED EGGPLANT AND GARLIC PASTA

Grilled Eggplant and Garlic Pasta image

Try this recipe for grilled eggplant and garlic pasta anytime, using either an indoor or outdoor grill.

Provided by Kate

Categories Main Dish Recipes Pasta Spaghetti Recipes

Time 50m

Yield 4

Number Of Ingredients 12

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Ingredients

1 (8 ounce) package spaghetti
⅓ cup olive oil
½ teaspoon garlic powder
1 large eggplant, sliced
1 tablespoon olive oil
⅓ red onion, sliced
2 cloves garlic, minced, or more to taste
1 (28 ounce) jar spaghetti sauce
1 (14.5 ounce) can diced tomatoes, drained
1 (6 ounce) can sliced black olives, drained
4 ounces fresh mozzarella cheese, sliced, or to taste
2 tablespoons shredded fresh basil

Steps:

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.
Preheat an outdoor grill for medium heat and lightly oil the grate.
Mix 1/3 cup olive oil and garlic powder in a small bowl. Brush both sides of eggplant slices with oil mixture.
Grill eggplant slices on the preheated grill until soft and lightly browned, flipping halfway through, 8 to 10 minutes total. Let cool.
Warm 1 tablespoon olive oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add minced garlic and cook until aromatic, 1 to 2 minutes more. Add spaghetti sauce and diced tomatoes; mix well. Add black olives and mix.
Cut cooled grilled eggplant slices into fourths and add to the sauce in the skillet. Mix until coated and warmed through, about 5 minutes.
Add sliced fresh mozzarella cheese just minutes before serving to allow cheese to melt. Serve sauce on spaghetti noodles and sprinkle with fresh basil.

Nutrition Facts : Calories 757.4 calories, Carbohydrate 86.9 g, Cholesterol 22.1 mg, Fat 36.9 g, Fiber 15.1 g, Protein 20.9 g, SaturatedFat 8 g, Sodium 1517.9 mg, Sugar 26.1 g