INGREDIENTS

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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