Pasta with Grilled Eggplant

Ingredients

• Pasta3/4 cup (120 g)
• Eggplant1 cup (90 g)
• Tomato1 count (130 g)
• Garlic2 clove (6 g)
• Oil1.5 tablespoon (15 ml)
• Oregano1 tablespoon (4 g)
• Parsley1 tablespoon (4 g)
• Bay Leaves1 count (1 g)

Instructions

1. 1

   Step 1

   Cut the eggplant lengthwise or in slices, about half a finger thick.

2. 2

   Step 2

   Place the eggplants on a tray and sprinkle with 1 tablespoon of salt. Sprinkle on both sides and let stand for 20 minutes.

3. 3

   Step 3

   Mix 2/3 of the oil with chopped garlic, oregano, parsley and pepper. Set aside.

4. 4

   Step 4

   Separately, make a cross-shaped cut in the upper part of the tomato of approximately one finger deep.

5. 5

   Step 5

   Place in a pot of boiling water and boil for 5 minutes. Next, blend the tomatoes and set aside.

6. 6

   Step 6

   Separately, chop the remaining garlic and stir-fry with the remaining oil.

7. 7

   Step 7

   Pour in the tomatoes and season with salt and pepper. Add the bay leaf and mix. Cook for 20 minutes over medium-low heat or until reduced.

8. 8

   Step 8

   Once the eggplants are done, dry them with paper towels and slightly crush them to release the liquid.

9. 9

   Step 9

   Place the pasta in a pot of boiling water and cook following the instructions on the package.

10. 10

    Step 10

    Brush the eggplants on both sides with the oil and spice mixture. Cook over medium heat in a previously heated pan for 3 minutes per side. Remove and set aside.

11. 11

    Step 11

    Serve the pasta mixed with half of the tomato sauce on a plate.

12. 12

    Step 12

    Add the eggplants and the remaining sauce on top. Sprinkle with grated Parmesan cheese.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Pasta with Grilled Eggplant can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.