Smoked Eggplant Pasta

The eggplant makes this dish! The flavors of smokiness and garlic create the perfect creamy dressing for this pasta. Chef Zissie has prepared the ultimate BBQ/Picnic menu – everything BUT the BBQ! These are the ultimate side dishes that will turn your BBQ from generic to AMAZING! Follow these easy steps and combine these side dishes with simple grilled steaks and chicken and your world of picnics/BBQ will be changed forever! Complete the menu: World Spiced Sweet Potato Wedges, Nectarine and White Asparagus Salad, Sundried Tomato Dip, Olive Tapenade, Toasted Corn Salad

Directions

For the Eggplant

1. Using a fork, prick the eggplants all around and place them straight onto an open flame, 15 minutes per side, until completely blackened.

2. Scrape into a large bowl, allowing a little bit of the black bits to get mixed in.

Assemble the Salad

1. Prepare a large skillet on high heat. Add 3 tablespoons of olive oil and get hot. Add the tomatoes and chili pepper and cook for 6 minutes, mixing periodically.

2. Add the garlic and cook for 2 more minutes. Add the spinach and cook for 1 more minute.

3. Once cooled, add pasta, remaining olive oil, salt, lemon, silan, mint and basil and another drizzle of olive oil and salt if needed.

4. Mix and serve warm or room temperature.

Notes:

I used whole wheat pasta but feel free to use regular pasta and any shape that you love most!