Roasted Garlic with Cumin-Eggplant & Capellini
Submitted by wmichael65
Roasted garlic and cumin-spiced broiled eggplant tossed with capellini, lemon juice, and cilantro. A vegan room-temperature pasta with bold, smoky Mediterranean flavor.
YIELD
4 servingsPREP
10 minCOOK
40 minREADY
50 minThree whole heads of roasted garlic make this pasta dish absurdly fragrant. The cloves go into the oven unpeeled, roasting until they turn soft, sweet, and caramelized inside their papery skins. Meanwhile, sliced eggplant gets brushed with olive oil and cumin, then broiled until browned and tender.
Everything comes together at room temperature, which makes this an ideal make-ahead dish or warm-weather dinner. The capellini is light enough to let the roasted garlic and smoky eggplant carry the flavor, while lemon juice and cayenne add brightness and a little kick. Fresh cilantro on top pulls it all together.
This is vegan, full of texture, and tastes like way more effort than it actually is.
Chef Tips
- Roast the garlic until it’s completely soft and squeezable. Undercooked roasted garlic is still harsh and sharp, nothing like the mellow sweetness you’re after.
- Slice the eggplant thin so it broils quickly and gets those charred spots that carry the smoky flavor.
- Toss the pasta while it’s still warm so it absorbs the oil and lemon juice before cooling.
- Don’t skip the cayenne. Even a small amount gives the dish a backbone it needs.
Variations
- Swap capellini for spaghetti or linguine if you want a sturdier noodle.
- Add crumbled feta or goat cheese after tossing for a non-vegan version with some tang.
- Toss in roasted cherry tomatoes for extra sweetness and color.
Ingredients
Directions
Place whole, unpeeled garlic cloves on a baking sheet in a single layer and sprinkle with 2 tablespoons olive oil and salt to taste.
Roast at 350℉ (180℃) for 30 minutes.
Raise the heat to 400℉ (200℃) and continue to roast for another 10 minutes.
Remove from oven and cool. When cool enough to handle, peel and toss with the remnants of the oil they were cooked in.
Set aside.
Brush eggplant slices with rest of olive oil and sprinkle with 1 teaspoon cumin.
Broil until the eggplant is browned in spots and tender, cut into matchstick pieces.
Cook pasta to al dente and drain.
Toss pasta with the eggplant and garlic flesh.
Season with salt, cayenne, rest of cumin and the lemon juice.
Let cool to room temperature and serve, garnished with cilantro.
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