Roasted Garlic with Cumin-Eggplant & Capellini
Yield
4 servingsPrep
10 minCook
40 minReady
50 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
garlic bulb
unpeeled, broken into cloves |
* |
| 4 | tablespoons |
olive oil
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
cayenne pepper
|
*
|
| 1 | each |
eggplant
thinly sliced lengthwise |
*
|
| 2 | teaspoons |
cumin
|
|
| 12 | ounces |
pasta, capellini
|
* |
| ½ | each |
lemon juice
|
|
| 2 | teaspoons |
cilantro
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
garlic bulb
unpeeled, broken into cloves |
* |
| 6E+1 | ml |
olive oil
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
cayenne pepper
|
*
|
| 1 | each |
eggplant
thinly sliced lengthwise |
*
|
| 1E+1 | ml |
cumin
|
|
| 346.8 | ml/g |
pasta, capellini
|
* |
| 0.5 | each |
lemon juice
|
|
| 1E+1 | ml |
cilantro
chopped |
|
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.
