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Spaghetti with Grilled Eggplant, Tomato & Onion

Grey Crawford

Servings: four to six.

Cooking times will be on the longer side if you’re using a gas grill.


  • 1/4 cup extra-virgin olive oil; more for brushing
  • 6 Tbs. finely chopped fresh basil
  • 2 or 3 large cloves garlic, finely chopped
  • 1/4 cup crushed walnuts
  • Kosher salt
  • 1 medium eggplant (about 1 lb.), peeled and cut into 3/8-inch slices
  • 1 beefsteak tomato (about 1 lb.), halved
  • 1 medium onion, peeled and cut into 3 or 4 thick slices
  • Freshly ground black pepper
  • 1 lb. dried spaghetti
  • Freshly grated Parmigiano-Reggiano (optional)

Nutritional Information

  • Nutritional Sample Size without Parmesan
  • Calories (kcal) : 460
  • Fat Calories (kcal): 130
  • Fat (g): 14
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 8
  • Cholesterol (mg): 0
  • Sodium (mg): 610
  • Carbohydrates (g): 72
  • Fiber (g): 7
  • Protein (g): 12


  • Prepare a medium-hot charcoal fire or heat a gas grill for 20 minutes on high. In a bowl, mix the olive oil, basil, garlic, walnuts, and 1 tsp. salt. Brush the eggplant, tomato, and onion with more olive oil, season with salt and pepper, and put them on the grill. Grill the tomato, turning only once, until the skin is blistering and the flesh looks mushy and cooked, 15 to 25 minutes. Grill the onion until soft and blackened on both sides, about 15 minutes. Grill the eggplant until golden brown and tender, 10 to 25 minutes. Coarsely chop the eggplant, tomato, and onion; put them in a large bowl along with their juices.
  • Meanwhile, bring a large pot of well-salted water to a vigorous boil and add the spaghetti. Cook until al dente; drain well. Toss the pasta with the vegetables and the basil mixture. Sprinkle with pepper; toss again and serve immediately, with freshly grated Parmigiano, if you like.


Rate or Review

Reviews (1 review)

  • dsraymond | 07/29/2010

    It was good but a fair amount of work for a hot summer afternoon. I added a zucchini to the veg. list which gave it a bit of body and used pine nuts instead of walnuts (I can't eat those). I would cut down on the garlic and possibly add some grilled shrimp or sausage, if I make it again.

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