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Charred Eggplant Rigatoni Inspired by Saranello's

Rigatoni with Charred Eggplant

Recipe by

Saranello’s is back with a summer update for your pasta. Focusing on in-season ingredients, this dish employs cherry tomatoes to create a fresh sauce that complements the charred eggplant and rigatoni al dente. Add red pepper flakes to your heart’s desire!

Rigatoni with Charred Eggplant

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Rigatoni with Charred Eggplant

Haven't tried a grilled eggplant? You'll love it in this dish

Yield: 4


1 large eggplant (male eggplant, the male eggplant has less seeds)
½ cup extra virgin olive oil
1 shallot thinly sliced
2 Tbsp. chopped basil
1 pt. cherry tomatoes
1 lb. bronzed die rigatoni
1 Tbsp. red pepper flakes
2 Tbsp. red wine vinegar
1 Tbsp. honey
½ cup Parmigiano-Reggiano cheese
kosher salt and fresh black pepper to taste
extra red pepper flakes and parsley to garnish


1. Heat the grill over high heat, place the eggplant onto the grill and cover the lid. Cook for
20 min turning about every five minutes until the eggplant is blackened on the outside and
tender on the inside.
2. Let the eggplant cool, peel off the blackened skin and then rough chopped the eggplant
and reserve.

1. Bring a large pot of salted water to a boil.
2. Using a paring knife, cut a shallow x in the bottom of the tomatoes carefully, lower the
tomatoes into the boiling water and remove after 30 seconds once the skins have
started to crack.
3. Remove from water and place onto a shallow pan and allow to cool.
4. Once tomatoes are cool enough to handle, peel skins from the tomatoes and reserve.
Both the eggplant and the tomatoes can be prepared in advance.

1. Bring a large pot of salted water to a boil.
2. Meanwhile heat a large skillet over medium heat and add 2 tablespoons of olive oil.
3. Add garlic, shallots and chilies and cook until slightly caramelized, about 2 minutes, add
basil and cook for just a few minutes more.
4. Add reserved cherry tomatoes, reduce heat and cook until tomatoes have popped open
approximately 5 minutes, stirring often and seasoning with salt and pepper to taste.
5. Meanwhile add pasta to the boiling salted water and cook until desired texture (Chef
suggests al dente).
6. Add the red wine vinegar and honey to the tomatoes and cook for 1 minute.
7. Stir in the eggplant and cook for 2 minutes more.
8. Add in 1/2 cup of reserved pasta water from the pot that the pasta is cooking in and add
to the tomatoes and eggplant. Bring the sauce to a simmer.
9. Drain the pasta and add it to the sauce. Stir well to coat.
10. Stir in 1/4 of extra virgin olive oil and 1/2 cup of grated Parmigiano-Reggiano to taste
and adjust seasoning if needed.
11. Plate pasta and garnish with Parmigiano-Reggiano and chopped parsley.

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