| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Vegetarian | Pasta, Salads | 4 | Servings |
INGREDIENTS
| 3 | Garlic heads, broken into | |
| cloves but unpeeled | ||
| 4 | T | Olive oil |
| Salt & cayenne | ||
| 1 | Eggplant, thinly sliced | |
| lengthwise | ||
| 2 | t | Cumin |
| 12 | oz | Capellini |
| Juice of 1/2 lemon | ||
| 2 | t | Cilantro, chopped |
INSTRUCTIONS
Place whole, unpeeled garlic cloves on a baking sheet in a single layer & sprinkle with 2 tb olive oil & salt to taste. Roast at 350F for 30 minutes. Raise the heat to 400F & continue to roast for another 10 minutes. Remove from oven & cool. When cool enough to handle, peel & toss with the remnants of the oil they were cooked in. Set aside. Brush eggplant slices with rest of olive oil & sprinkle with 1 ts cumin. Broil until the eggplant is browned in spots & tender, cut into matchstick pieces. Cook pasta to al dente & drain. Toss pasta with the eggplant & garlic flesh. Season with salt, cayenne, rest of cumin & the lemon juice. Let cool to room temperature & serve, garnished with cilantro. ** Recipe was confusing, it omitted ingredients in the directions that are included in the ingredient list & referred to ingredients that did not appear in the ingredient list. So, this recipe has hopefully been adjusted so that it works. Adapted from Marlena Spieler, "200+ Vegetarian Pasta Recipes"
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Nutrition (calculated from recipe ingredients)
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Calories: 158
Calories From Fat: 124
Total Fat: 14g
Cholesterol: 0mg
Sodium: 5.3mg
Potassium: 310.6mg
Carbohydrates: 8.8g
Fiber: 4.1g
Sugar: 3.1g
Protein: 1.6g