Grilled Baby Eggplant and Fire Roasted Tomato Sauce

Callah and Matt from the Tiny Acre in Woodstock, CT dropped off some awesome baby eggplants, so naturally I fired up the grill. I had some tomatoes as well, so I figured a quick tomato sauce over some pasta and some simple grilled chicken would round out the menu. Check out the video and the recipe below.



  • 1.5 lbs baby eggplant

  • 1 lb plum tomatoes

  • 2 chicken breasts

  • 1 box spaghetti

  • balsamic vinegar

  • olive oil

  • 1 tsp dried oregano

  • salt

  • pepper

  • parmesan cheese


Start a chimney with charcoal briquettes. While the charcoal is heating up, slice the eggplants in half lengthwise. Toss in a bowl with salt, pepper, and olive oil to coat, and set aside. Slice the tomatoes in half. Season the chicken breasts with salt and pepper.

When the charcoal is lit, dump on one side of the grill. This will create two zones of heat. Place the tomatoes directly over the hot coals, and the eggplant over the rest of the grill grate. Turn the tomatoes when they begin to blister and turn black, and remove them when charred on both sides. Add the chicken to the hot side of the grill and cover with the vents half open.

Use an immersion blender or a regular blender to puree the tomatoes. Add salt, pepper, and the oregano, and place over low heat on the stove. In the meantime, boil water and cook the pasta.

When the eggplants are done, remove from the grill and toss them with a little balsamic vinegar. Slice the chicken and plate over the pasta with sauce and eggplant on top. Grate fresh parmesan over all.



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