2 medium eggplant, peeled & cut into rounds (between 1 & 1.5 pounds)
1/2 cup extra virgin olive oil, plus extra for brushing on eggplant
pure salt & freshly ground black pepper (for sprinkling on eggplant)
1/4 cup lemon juice
1 tsp lemon zest
1 large garlic clove, minced or crushed
3/4 tsp pure salt
1/2 tsp red pepper flakes (or more)
1 lb whole grain pasta
2 large tomatoes, cored, seeded & diced
1/2 cup packed basil leaves, shredded (small food processor works well)
- Place eggplant slices on a broiler sheet (in a single layer).
- Lightly brush eggplant with oil & sprinkle with a little salt & pepper.
- Cook under broiler until browned.
- Remove pan from oven, & using a spatula or fork, flip eggplant slices.
- Brush oil on second side & broil.
- Cool & cut into bite-sized pieces.
- Meanwhile, whisk lemon juice, zest, garlic, 3/4 tsp salt & red pepper in a large bowl (you’ll eventually put the entire recipe into this bowl so make sure it’s big enough).
- Whisk in oil in a slow, steady stream until smooth.
- When water for the pasta boils, add 1 TBSP salt & pasta, cook until al dente & drain.
- Whisk dressing again to blend, add pasta, eggplant, tomatoes & basil.
- Toss to mix thoroughly.
Can be served warm or at room temp.
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SIDE NOTES:
~ Adapted from “The Best Recipe” cookbook. Really LOVE this. It’s a great summertime potluck dish.
~ The original recipe recommends using a grill for the eggplant, so light it up if you prefer.
~ After flipping the eggplant, don’t forget to brush it with more oil.
~ I like to use a little extra lemon zest (and the zest is actually the secret ingredient for this dish).
~ If you want, make some extra eggplant & save it for a sandwich the following day. A *to die for* sandwich is lots of cold eggplant broiled this way, topped with juicy tomato salad on good, crusty, whole grain bread. For the tomato salad – chop up a few tomatoes & add diced, sweet onion, basil, oil, vinegar (or lemon juice), sea salt & pepper. If you prefer, you can usually buy tomato salad @ the deli section in your grocery store.
Dairy Free, Gluten Free, Egg Free, Nut Free, Sugar Free, If you’re eating gluten free, be sure to use gluten free pasta.Grain Free, Vegan, Raw
[Note to self – tripling the recipe is way too much. A double batch is plenty to share as a side dish for a large group.]