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Roasted garlic with cumin-eggplant & capellini
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| Artist: |
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| Categories: |
Garlic, Middle Eastern, Pastas & Noodles, Roasted, Salads, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 3
| each | Garlic heads, broken into | | | -- cloves but unpeeled | | 4
| tbsp | Olive oil | | | Salt & cayenne | | 1
| each | Eggplant, thinly sliced | | | -- lengthwise | | 2
| tsp | Cumin | | 12
| oz | Capellini | | | Juice of ?lemon | | 2
| tsp | Cilantro, chopped |
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Procedures:
| 1 | Place whole, unpeeled garlic cloves on a baking sheet in a single layer & sprinkle with 2 tb olive oil & salt to taste. | | 2 | Roast at 350f for 30 minutes. | | 3 | Raise the heat to 400f & continue to roast for another 10 minutes. | | 4 | Remove from oven & cool. | | 5 | When cool enough to handle, peel & toss with the remnants of the oil they were cooked in. set aside. | | 6 | Brush eggplant slices with rest of olive oil & sprinkle with 1 ts cumin. | | 7 | Broil until the eggplant is browned in spots & tender, cut into matchstick pieces. | | 8 | Cook pasta to al dente & drain. | | 9 | Toss pasta with the eggplant & garlic flesh. | | 10 | Season with salt, cayenne, rest of cumin & the lemon juice. | | 11 | Let cool to room temperature & serve, garnished with cilantro. | | 12 | ** 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. | | 13 | So, this recipe has hopefully been adjusted so that it works. |
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