Roasted Garlic with Eggplant

3 heads garlic, broken into cloves but left unpeeled, plus 2 cloves raw garlic, peeled and chopped
3 to 4 tablespoons extra virgin olive oil
Salt and cayenne pepper, to taste
1 eggplant, thinly sliced lengthwise
1 to 2 teaspoons cumin, or to taste
12 ounces cappellini
juice of 1/2 lemon
2 teaspoons chopped fresh coriander leaves or parsley

Place the whole unpeeled garlic cloves on a baking sheet in a single layer and sprinkle with 2 tablespoons of the olive oil and salt to taste. Roast in the oven at 350 F for 30 minutes, then raise the heat to 400 F for another 10 minutes.

Remove from oven and when cool enough to handle, remove skins. Toss cooked garlic flesh with oil in which it has cooked, if any remains, and set aside.

Brush the eggplant slices with the remaining olive oil and sprinkle with about 1 teaspoon cumin. Broil or grill until browned in spots and tender, then cut into matchstick pieces.

Cook the pasta until al dente; drain. Toss with the remaining olive oil and cumin, the roasted garlic flesh and the eggplant. Season with salt, cayenne pepper and the lemon juice. Add extra olive oil and cumin, if needed and serve at room temperature, garnished with the coriander or parsley.

Serves 4.

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