Riverland Farm

The simple marriage of tomatoes, garlic and fresh basil. YUM!




Cook's Illustrated

Prep Time

5 minutes


  • 2 medium eggplant, cut into 1/2 inch rounds
  • 1/4 cup extra virgin olive oil
  • table salt and ground black pepper
  • 1/4 cup lemon juice from 2 lemons
  • 1 tsp lemon zest
  • 2 cloves garlic, minced or put through press
  • 1/2 tsp red pepper flakes
  • 1 lb bite sized pasta (fusilli, farfalle...)
  • 2 large tomatoes, cut into 1/2 inch chunks
  • 15 fresh basil leaves, shredded


  1. Bring 4 quarts water to boil in large pot over high heat. Meanwhile, brush eggplant with olive oil to coat very lightly and toss with salt and pepper to taste. Either grill eggplant until marked with dark stripes on both sides, about 15 minutes, or broil on baking sheet placed 4 inches from heating element, turning once, until tender and browned, about 7 minutes; cool to room temperature
  2. Whisk lemon juice and zest, 3/4 teaspoon salt, 1 clove garlic, and red pepper flakes in large bowl; whisk in 1/2 cup oil in slow, steady stream until smooth.
  3. Add pasta and 1 tablespoon salt to boiling water. Cook until pasta is al dente and drain. Whisk dressing again to blend; add hot pasta, cooled eggplant, tomato, remaining garlic, and basil; toss to mix thoroughly. Cool to room temperature, adjust seasonings, and serve. (Can be covered with plastic wrap and refrigerated for 1 day; return to room temperature before serving.)

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