Grilled Eggplant with Lemony Pasta

American \ Dinner \ Main Dish

Prep Time10minutes

Cook Time30-40minutes

Passive Time

people

Nutrition Facts

Grilled Eggplant with Lemony Pasta

Amount Per Serving

Calories 401 Calories from Fat 135

% Daily Value*

Total Fat 15g 23%

Saturated Fat 3g 15%

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Sodium 326mg 14%

Potassium 687mg 20%

Total Carbohydrates 57g 19%

Dietary Fiber 10g 40%

Sugars 4g

Protein 11g 22%

Vitamin A 21%

Vitamin C 31%

Calcium 43%

Iron 54%

* Percent Daily Values are based on a 2000 calorie diet.

Not everyone loves eggplant, also known as aubergine, but this version is a crowd favorite.

The smoky taste of the grilled eggplant along with the lemony pasta makes this dish deliciously light and satisfying.

The skin on the grilled eggplant should start to shrivel and the shape soften. Be sure to test for doneness by poking with a fork or knife.

When sauteing mushrooms, remember to cook over a medium-high heat, turning often, and do not salt! if you don’t like mushrooms…this dish works great without them.

NOTE: If you don’t like mushrooms…this dish works great without them.

ENJOY!

Ingredients

2 large Eggplants poked, several times, with skin and top on
1/2 Tbl. olive oil

Directions

Keep skin and top stem on eggplant. Poke several times with a fork or knife and brush with olive oil.
Heat a grill to 500 degrees and cook eggplant, turning every 10 minutes for 30 to 40 minutes. NOTE: Times Vary according to size of eggplant.
Let cool slightly and cut in half. Scoop out insides and toss with sauce and pasta.

Lemony Sauce

Ingredients

4 Tbl. olive oil
1 large lemon juiced
1 tsp. Lemon Rind, shaved
1 tsp. salt
1/2 tsp. black pepper
1 tsp. garlic chopped
1/2 cup basil fresh, chopped
1 tsp. Oregano
1/4 cup Follow Your Heart Vegan Parmesan, or more to taste

Directions

Whisk together all ingredients except Vegan Parmesan. Fold in Vegan Parmesan at end.

Perfectly Sauteed Mushrooms

Ingredients

2 Tbl. Earth Balance Margarine stick, melted
2 Tbl. olive oil
8 oz. cremini mushrooms sliced
1/2 tsp. garlic powder
1/2 tsp. onion powder

Directions

Heat Earth Balance and Olive Oil in a pan.
Saute mushrooms, over medium-high heat, stirring often and until browned. NOTE: Do not add salt to mushrooms when cooking. It makes them watery.