Roasted Garlic With Cumin-Eggplant & Capellini

Recipe Ingredients

3		Garlic heads - broken into
1		But unpeeled
4 tablespoons	60ml	Olive oil
		Salt & cayenne
1		Eggplant - thinly sliced
		Lengthwise
2 teaspoons	10ml	Cumin
12 oz	340g	Capellini
1/2		Lemon - juice of
2 teaspoons	10ml	Cilantro - chopped

Recipe Instructions

Place whole, unpeeled garlic cloves on a baking sheet in a single layer & sprinkle with 2 tb olive oil & salt to taste. Roast at 350F for 30 minutes. Raise the heat to 400F & continue to roast for another 10 minutes. Remove from oven & cool. When cool enough to handle, peel & toss with the remnants of the oil they were cooked in. Set aside.

Brush eggplant slices with rest of olive oil & sprinkle with 1 ts cumin. Broil until the eggplant is browned in spots & tender, cut into matchstick pieces.

Cook pasta to al dente & drain.

Toss pasta with the eggplant & garlic flesh. Season with salt, cayenne, rest of cumin & the lemon juice. Let cool to room temperature & serve, garnished with cilantro.

** 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. So, this recipe has hopefully been adjusted so that it works.

Adapted from Marlena Spieler, "200+ Vegetarian Pasta Recipes"

Source:
Cafe Tosca - Vashon Island, Washington

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