You are here:About>Food & Drink>Southern Food> Fruit and Vegetable Recipes> Vegetable Recipes> Eggplant Recipes> Pasta With Roasted Garlic And Eggplant - Eggplant with Pasta and Garlic
About.comSouthern Food
At a Glance
Course : Entree
Type of Prep : Bake, Sauté
Cuisine : U.S. Regional
 
Newsletters & RSSEmail to a friendSubmit to Digg

Roasted Eggplant and Garlic With Pasta

From Diana Rattray,
Your Guide to Southern Food.
FREE Newsletter. Sign Up Now!
Scroll down to see more eggplant recipes.

INGREDIENTS:

  • 1 bulb garlic, roasted (see instructions below)
  • 2 medium eggplants, peeled and cubed, about 5 to 6 cups
  • 1/2 cup balsamic vinegar
  • 3 tablespoons olive oil
  • 1/4 teaspoon dried leaf oregano
  • 1/4 teaspoon dried leaf basil
  • 1/2 teaspoon coarsely ground black pepper
  • 2 cans (14.5 ounces each) diced tomatoes, or 3 to 4 fresh peeled diced tomatoes
  • 8 ounces bow tie pasta
  • 1/2 cup shredded mozzarella cheese
  • 2 tablespoons chopped fresh parsley
  • 1/4 cup freshly grated Parmesan cheese

PREPARATION:

Separate roasted garlic cloves, squeeze garlic into a dish and set aside. In a medium bowl, combine eggplant, vinegar, 2 tablespoons olive oil, oregano, basil, and pepper. Mix thoroughly and marinate in the refrigerator for 1 hour. Place eggplant mixture and the marinade in a baking pan. Bake in a preheated 400° oven for 30 minutes. Stir every 5 to 6 minutes. About 10 minutes before eggplant is done, heat 1 tablespoon olive oil in a skillet. Add tomatoes and garlic. Saut&eacute for 5 minutes. At the same time, cook pasta in a pot of boiling water, following package instructions. Drain and divide cooked pasta on 4 serving plates. Cover pasta with roasted eggplant. Sprinkle with mozzarella cheese. Cover cheese with equal portions of the hot tomato and garlic sauce mixture and sprinkle each portion with parsley. Serve right away with Parmesan cheese.
Serves 4.

Roasted Garlic

If roasting only 1 bulb of garlic, use a small ramekin for a baking dish and cut back on the remaining ingredients accordingly.

  • 4 whole garlic bulbs
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon dried leaf thyme
  • 1/4 teaspoon coarsely ground black pepper
  • 1/4 teaspoon kosher salt
  • 1/3 cup chicken broth

    Carefully remove the outer papery peel from the garlic bulbs, leaving the whole heads intact. Arrange the garlic bulbs in a small baking dish. Dot with the butter; sprinkle with the thyme, pepper, and coarse salt. Pour the chicken broth into the dish.

    Cover dish tightly with foil and bake at 350°, basting frequently, for 1 hour. Uncover and bake 15 minutes longer.

    More Eggplant Recipes
    Stuffed Eggplant Recipe
    Eggplant Patties
    Eggplant Casserole with Cheddar Cheese
    Eggplant Lasagna Recipe
    Creole Eggplant
    Eggplant Casserole II
    Eggplant Patties
    Eggplant Sandwich with Mozzarella
    Eggplant Lasagna II
    Eggplant Lasagna III
    Moussaka
    Zesty Fried Eggplant
    Eggplant Parmesan Recipe
    Deep Fried Eggplant
    Fried Eggplant Strips
    Grilled Japanese Eggplant
    Light Eggplant Parmesan
    Eggplant Parmesan Recipe with Herb Tomato Sauce
    Eggplant Parmesan Stuffed
    Ratatouille
    Eggplant Parmesan
    Eggplant Delight Casserole
    Eggplant Casserole
    Stuffed Eggplant Creole
    Eggplant Casserole
    Fried Eggplant
    Eggplant Fritters
    Fried Eggplant Parmesan Recipe
    Stuffed Eggplant with Parmesan Cheese

    Side Dish Casseroles
    Vegetable Dishes
    Eggplant Cooking and Recipes

    Slow Cooker Recipes | Casseroles | Main Recipe Index
    Weekly Crockpot Recipe Newsletter

    • User Reviews Write Review
    Cholesterol Resources

    Manage Your CholesterolWhich Fats Are Healthy?Cholesterol QuizLow Cholesterol DietCholesterol Podcast

     All Topics | Email Article | | |
    Advertising Info | News & Events | Work at About | SiteMap | Reprints | HelpOur Story | Be a Guide
    User Agreement | Ethics Policy | Patent Info. | Privacy Policy©2008 About, Inc., A part of The New York Times Company. All rights reserved.