Try this Roasted Garlic with Cumin-Eggplant and Capellin recipe, or contribute your own.
Suggest a better descriptionPlace 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 | ||
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Calories: 339 | ||
Calories from Fat: 48 (14%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 339
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