Monday, February 13, 2012

Spaghetti with Eggplant, Ricotta and Tomatoes

This was very good and could be served warm or cold!

Weight Watchers friends, you get 1 cup for 7 pts!!


1 large eggplant (about 1 1/2 lb) ends trimmed, sliced into 1/4-inch thick rounds
5 Tbsp olive oil
1 lb spaghetti
1 pint cherry tomatoes, quartered
1/2 cup finely chopped fresh basil
1 small clove garlic, finely chopped
1/2 cup grated Parmesan
Salt and pepper
1 1/2 cups ricotta


Lay eggplant on a paper towels and season with salt. Let stand 15 minutes. Bring a large pot of salted water to a boil. Preheat gas grill or broiler to high.

Blot eggplant dry with a paper towel. Brush on both sides with a Tbsp oil. Grill or broil, turning once, until brown and softened, 6-8 minutes total. Set aside to cool slightly, then coarsely chop.

Cook spaghetti as package label directs until al dente, about 8 minutes. Drain pasta, reserving 1/4 cup cooking liquid. Toss spaghetti with eggplant tomatoes, basil, garlic, Parmesan, remaining 2 Tbsp oil and 1/2 tsp each salt and pepper, adding cooking water as necessary to moisten. Toss with ricotta and serve immediately.

                                                              Final Photo taken by Me :)

1 comment:

  1. Oh YUM! I wonder if my picky nine year old would give it a chance....