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


Recipe Summary test

15 mins
35 mins
50 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

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

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

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

  • 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.

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

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

Cook's Note:

Use your favorite type of pasta.

Nutrition Facts

757 calories; protein 20.9g; carbohydrates 86.9g; fat 36.9g; cholesterol 22.1mg; sodium 1517.9mg. Full Nutrition