Eggplant Linguini Recipe

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Ready in: 30-60 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 6

Ingredients:
2 medium eggplants
3 Cloves Garlic -- sliced
3 Sun-Dried Tomatoes -- rehydrated
1/2 cup olive oil -- plus
2 tablespoons olive oil
2 teaspoons basil
1 pinch Oregano
2 teaspoons chopped parsley
1/4 cup pine nuts
Salt and pepper -- to taste
1 pound Linguini
Grated Parmesan Cheese

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Directions:

Trim ends of eggplants and grill, turning every 4 to 5 minutes until skins are blackened and centers are soft when pierced with a fork (approximately 20 to 25 minutes). Saute garlic, tomatoes, oregano, and basil until garlic is golden. Cut open eggplants and spoon pulp into bowl adding salt and pepper to taste.

Cook linguini until al dente in boiling salted water. Add eggplant to pan with garlic and tomatoes. Add pine nuts and continue cooking over low medium heat for 2 to 3 minutes. Add parsley, pasta, and toss. Serve with Parmesan cheese.

This recipe from CDKitchen for Eggplant Linguini serves/makes 6

Recipe ID: 16073

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