Charred Eggplant Bucatini

Charring the eggplant like you do to make a classic babaganoush lends a woodsy and umami depth to the meaty nightshade. Charred broccolini offers a bitter vegetal crunch, while the addition of our unique Pinzimonio Herb Blend adds a fresh and fiery kick to this warming vegetarian dish.


 Grating Parmigiano Reggiano over Bucatini



While we prefer to char both the eggplant and broccolini on the grill, you can certainly do so in your oven. If you choose to do so, preheat your oven to 450°F and roast the eggplant on a sheet pan turning as each side blackens. This will take about 30-45 minutes. Once you’ve blanched, oiled, and seasoned the broccolini, you can roast them at the same temperature in the oven until they blacken, roughly 10 minutes.



Serves 6


▢ 2 large eggplants
4 cloves roasted or confit garlic
▢ 1/2 cup roasted cashews
▢ 1 lemon, zest and juice
▢ 4 tbsp Forte Olive Oil
▢ 1 cup chopped fresh parsley
▢ 1 tbsp Pinzimonio Herb Blend

▢ 1 bunch broccolini
▢ 2 tbsp Extra Virgin Olive Oil
▢ Salt and Pepper


▢ 1/2 box Bucatini 





  1. Preheat your grill to high heat.

  2. Pierce your eggplant all over with a fork. This is an essential step, as an un-pierced eggplant will explode on the grill (or in the oven).

  3. Throw your pierced eggplant onto the grill and grill, turning every 10-15 minutes until blackened all over and soft in the middle. Remove from the grill and allow to cool completely.

  4. While the eggplant is charring, bring a pot of water to a boil and salt. Blanche the broccolini for 4 minutes. This will take out the bitter bite and leave a gentler and more approachable bitter flavor. After you’ve drained the broccolini, drizzle with 2 tbsp Extra Virgin Olive Oil and season with salt and pepper. Set aside.

  5. Place the cashews, garlic, ½ lemon juiced, and ¼ cup warm water into a blender and blend until smooth.

  6. When the eggplant is cool enough to handle, halve them lengthwise and scoop out the meat into a food processor. Discard the charred skin.

  7. Add cashew puree, lemon zest, 4 tbsp Forte, Pinzimonio, a pinch of salt, freshly ground pepper, and ½ cup chopped parsley. Pulse in the food processor until well combined, but not entirely smooth. Taste and adjust lemon juice and seasoning to taste.

  8. Bring a large pot of water to a boil and season with salt. Add the Bucatini and cook until al dente, roughly 9-11 minutes.

  9. Meanwhile, grill the broccolini to give them a good char, this will take roughly 6 minutes. Roughly chop the charred broccolini.

  10. When the pasta is cooked, drain, and put the pasta back into the hot pot with half of the pureed eggplant. Toss to coat the noodles evenly. If you’d like more eggplant sauce, add more until you’ve reached your preferred consistency. Toss in the charred broccolini and serve sprinkled with remaining chopped parsley. 

  11. Mangiamo.



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