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Parve
Medium
20 Minutes
Diets 
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
2 cups fresh basil, stems removed
1 chili pepper sliced, seeds removed for less heat
2 eggplants
8 cloves garlic, zested
2 lemons, juiced (or about 6 tablespoons Tuscanini Lemon Juice)
1/4 cup fresh mint, chopped
1/2 cup Bartenura Extra-Virgin Olive Oil
1 box Tortellini pasta, cooked to perfection according to box
1 and 1/2 teaspoons himalayan pink salt
2 tablespoons Heaven & Earth Date Syrup
1 and 1/2 cups spinach, optional
2 cups cherry tomatoes
Using a fork, prick the eggplants all around and place them straight onto an open flame, 15 minutes per side, until completely blackened.
Scrape into a large bowl, allowing a little bit of the black bits to get mixed in.
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.
Add the garlic and cook for 2 more minutes. Add the spinach and cook for 1 more minute.
Once cooled, add pasta, remaining olive oil, salt, lemon, silan, mint and basil and another drizzle of olive oil and salt if needed.
Mix and serve warm or room temperature.
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