Ingredients Jump to Instructions ↓

  1. 3 ea Garlic heads, broken into -- cloves but unpeeled 4 tb Olive oil

  2. Salt & cayenne 1 ea Eggplant, thinly sliced

  3. -- lengthwise 2 ts Cumin

  4. 12 oz Capellini

  5. 1/2 lemon

  6. 2 ts Cilantro, chopped

  7. 2 tb olive oil & salt to taste. Roast at

  8. 350F for 30 minutes. Raise the heat to

  9. 400F & continue to roast for another

  10. 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

  11. 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, "


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