Grilled Eggplant and Garlic Pasta

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

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 757 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat an outdoor grill for medium heat and lightly oil the grate.

Step 2

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.

Step 3

Mix 1/3 cup olive oil and garlic powder in a small bowl. Brush both sides of eggplant slices with oil mixture.

Step 4

Grill eggplant slices on the preheated grill until soft and lightly browned, flipping halfway through, 8 to 10 minutes total. Let cool.

Step 5

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.

Step 6

Cut cooled grilled eggplant slices into fourths and add to the sauce in the skillet. Mix until coated and warmed through, about 5 minutes.

Step 7

Add sliced fresh mozzarella cheese just minutes before serving to allow cheese to melt. Serve sauce on spaghetti noodles and sprinkle with fresh basil.