Roasted Eggplant And Garlic With Pasta Recipe

Name: Roasted Eggplant And Garlic With Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat oven to 350 degrees.
2
Slice garlic head in half, horizontally, and sprinkle with olive oil then wrap entire head in aluminum foil.
3
On a baking sheet, roast the whole eggplant and garlic until soft, about 45 minutes.
4
Remove from oven and let cool.
5
Squeeze out soft garlic cloves, peel and chop eggplant into bite size pieces.
6
Heat skillet and add remaining olive oil, lightly saute garlic and eggplant, season with salt and pepper.
7
Add chicken broth, parsley and lemon juice and simmer until reduced by half.
8
Rough chop basil.
9
Add butter and basil leaves and stir well.
10
Cook pasta according to package directions, drain and toss with eggplant mixture.
11
Top with freshly grated Parmesan cheese and serve.

860

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 large eggplant, 1 head garlic, 1/2 bunch parsley, 1/2 cup basil leaves, and more.

Yes, Roasted Eggplant And Garlic With Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Eggplant And Garlic With Pasta

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