Try this Roasted Garlic with Cumin-Eggplant and Capellin recipe, or contribute your own.Suggest a better description
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"
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|Serving Size: 1 Serving (95g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 48 (14%)|
|Amt Per Serving||% DV|
|Total Fat 5.4g||7 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 0mg||0 %|
|Sodium 4.4mg||0 %|
|Potassium 276.1mg||7 %|
|Total Carbohydrate 68.4g||20 %|
|Dietary Fiber 9.5g||38 %|
|Sugars, other 58.9g|
|Protein 6.6g||9 %|
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Calories per serving: 339
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