- Eggplant sliced lengthwise, ½ inch thick
- Olive oil
- Salt and pepper
- 100g spinach leaves
- 2 x tsp. red wine vinegar
- 1 x cup ricotta cheese
- Chili flakes (optional)
Heat grill to medium. Brush the eggplant with the oil and season with ½ teaspoon salt and ¼ teaspoon black pepper. Grill until tender, 5 to 6 minutes per side. Transfer to a cutting board and cut into bite-size pieces.
Meanwhile, cook the fettuccine according to the package directions. Reserve ½ cup of the cooking water; drain the fettuccine and return it to the pot.
Add the eggplant, spinach, vinegar, ¼ cup of the reserved cooking water, ½ teaspoon salt, and ¼ teaspoon black pepper to the fettuccine and toss to combine. (Add more cooking water if the fettuccine seems dry).
Serve topped with the ricotta and, if desired, chili flakes, and additional oil.