ROASTED EGGPLANT AND GARLIC WITH PASTA
Roasted garlic and eggplant mixed with fresh basil and pasta is very easy and healthy. And a great side dish for seared fresh, Ahi tuna! I am anticipating this pasta recipe as a great base for future creations. I could add artichoke hearts, cream, more cheese; pesto and shrimp; crawfish tails or chicken, petite meatballs with peas and proscuitto. Aah, the pastabilities!
Provided by Penny Stettinius
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees.
- Slice garlic head in half, horizontally, and sprinkle with olive oil then wrap entire head in aluminum foil.
- On a baking sheet, roast the whole eggplant and garlic until soft, about 45 minutes.
- Remove from oven and let cool.
- Squeeze out soft garlic cloves, peel and chop eggplant into bite size pieces.
- Heat skillet and add remaining olive oil, lightly sauté garlic and eggplant, season with salt and pepper.
- Add chicken broth, parsley and lemon juice and simmer until reduced by half.
- Rough chop basil.
- Add butter and basil leaves and stir well.
- Cook pasta according to package directions, drain and toss with eggplant mixture.
- Top with freshly grated Parmesan cheese and serve.
Nutrition Facts : Calories 501.7, Fat 26.6, SaturatedFat 9.5, Cholesterol 30.5, Sodium 282.1, Carbohydrate 56.4, Fiber 7.3, Sugar 4.7, Protein 11.4
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