Roasted Eggplant and Garlic With Pasta
photo by PalatablePastime
- Ready In:
- 1hr 10mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 large eggplant
- 1 head garlic
- 1⁄2 bunch parsley
- 1⁄2 cup basil leaves
- 1 cup chicken broth
- 4 tablespoons olive oil
- 1 tablespoon lemon juice
- 1⁄4 cup butter
- parmesan cheese
- 8 ounces pasta (I used Piccolinni)
- kosher salt
- freshly cracked black pepper
directions
- Heat oven to 350 degrees.
- Slice garlic head in half, horizontally, and sprinkle with olive oil then wrap entire head in aluminum foil.
- On a baking sheet, roast the whole eggplant and garlic until soft, about 45 minutes.
- Remove from oven and let cool.
- Squeeze out soft garlic cloves, peel and chop eggplant into bite size pieces.
- Heat skillet and add remaining olive oil, lightly sauté garlic and eggplant, season with salt and pepper.
- Add chicken broth, parsley and lemon juice and simmer until reduced by half.
- Rough chop basil.
- Add butter and basil leaves and stir well.
- Cook pasta according to package directions, drain and toss with eggplant mixture.
- Top with freshly grated Parmesan cheese and serve.
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Reviews
-
This had a few steps involved, but really was easy to make. My husband thought this was very good! But even though I am a fan of garlic, eggplant and pasta, this was just ok to me. I did notice that it was light on sauce so maybe increasing that would put it over the top for me. Certainly I would be willing to give this recipe a second go to try that, so it speaks in the recipes behalf. Thanks for sharing! ~Sue
RECIPE SUBMITTED BY
Penny Stettinius
United States
Realtor in both Louisiana and Mississippi
Cooking destresses me.