Grilled Eggplant & Tomato Pasta

Grilled Eggplant & Tomato Pasta

1 Review
From: EatingWell Magazine, July/August 2019

The combination of slightly smoky grilled eggplant and sweet tomatoes is delightful. The eggplant-tomato mixture served over whole-wheat pasta with fresh basil and a bit of salty cheese makes an easy, healthy weeknight dinner.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 pound plum tomatoes, chopped
  • 4 tablespoons extra-virgin olive oil, divided
  • 2 teaspoons chopped fresh oregano
  • 1 clove garlic, grated
  • ½ teaspoon ground pepper
  • ¼ teaspoon crushed red pepper
  • ½ teaspoon salt
  • 1½ pounds eggplant, cut into ½-inch-thick slices
  • ½ cup chopped fresh basil
  • 8 ounces whole-wheat penne
  • ¼ cup shaved ricotta salata or crumbled feta cheese

Preparation

  • Prep

  • Ready In

  1. Put a large pot of water on to boil. Preheat grill to medium-high.
  2. Toss tomatoes with 3 tablespoons oil, oregano, garlic, pepper, crushed red pepper and salt in a large bowl.
  3. Brush eggplant with the remaining 1 tablespoon oil. Grill, turning once, until tender and charred in spots, about 4 minutes per side. Let cool for 10 minutes. Chop into bite-size pieces and add to the tomatoes along with basil.
  4. Meanwhile, cook pasta according to package directions. Drain.
  5. Serve the tomato mixture on the pasta. Sprinkle with cheese.

Nutrition information

  • Serving size: about 2 cups
  • Per serving: 449 calories; 19 g fat(4 g sat); 12 g fiber; 62 g carbohydrates; 14 g protein; 94 mcg folate; 8 mg cholesterol; 10 g sugars; 0 g added sugars; 1,374 IU vitamin A; 21 mg vitamin C; 109 mg calcium; 4 mg iron; 392 mg sodium; 841 mg potassium
  • Nutrition Bonus: Vitamin C (35% daily value), Vitamin A (27% dv), Folate (24% dv), Iron (22% dv)
  • Carbohydrate Servings: 4
  • Exchanges: 3 fat, 3 starch, 1½ vegetable, ½ medium-fat protein

Reviews 1

July 31, 2019
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By: Mike Woodcock
This recipe was a hit. My wife is a nutritionist and we are always trying to find healthy, tasty meals. I made this for dinner tonight and she had no idea that the flavors could blend together so well. I added another 1/4 cup of feta because it seemed like there were so many noodles. I also omitted the salt, which for us worked fine. Others, not focusing on low sodium, might want to include the salt.
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