Roasted Garlic Eggplant Pasta Salad Recipe

From Dorothy McNett's Recipe Book.

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Roasted Garlic Eggplant Pasta Salad

From Dorothy McNett's Recipe Book at

3 whole heads garlic, trimmed
1 tablespoon olive oil
1 eggplant
1 tablespoon olive oil
cumin, paprika, or Zip
1 pound whole wheat pasta, cooked
2 tablespoons lightly salted roasted peanuts
snipped parsley for garnish

Preheat oven to 375 degrees. Cut off the tops of each head of garlic, exposing the cloves just a bit. Place heads in baking dish, drizzle with olive oil. Bake 50-60 minutes, or until garlic has browned and is very creamy. Set aside to cool. In meantime, slice eggplant, brush slices with olive oil and sprinkle with seasonings. Grill a few minutes on both sides until soft and browned. Cook pasta, drain well. To serve, squeeze garlic cloves out of skins, cut the eggplant into matchstick slices, and toss all ingredients together using more olive oil as needed to blend.

Recipe created 2000-07-25.

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