Roasted Eggplant and Garlic With Pasta

READY IN: 1hr 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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