1 medium eggplant cut diagonally into 1/8-inch pieces
Salt and pepper, to taste
1 tablespoon olive oil
6 cloves garlic, minced
4 tablespoons unsalted butter
1/4 cup Parmesan cheese
500 grams fettuccini, cooked al dente
1 cup fresh basil leaves
1/4 cup extra virgin olive oil
Sagada lemon
- Season zucchini and eggplant with salt, pepper and olive oil and grill on a stove top grill, leaving crisscross marks.
- Sauté garlic in butter and Parmesan cheese.
- Toss in cooked pasta, fresh basil and grilled vegetables and dress lightly in olive oil and the juice of half a lemon.
- Serve immediately and top with Parmesan cheese, fresh basil and lemon wedges on the side.