Roasted Garlic With Cumin-Eggplant & Capellini
Description
This refreshing Mediterranean salad combines the deep, sweet flavors of slow-roasted garlic with the smoky richness of broiled eggplant. The eggplant is seasoned with warm cumin and brushed with olive oil, creating a tender yet textured component that pairs beautifully with the delicate strands of capellini pasta. Bright lemon juice and fresh chopped cilantro cut through the richness, adding a zesty finish that wakes up the palate. It is a simple, plant-based dish that comes together quickly once the garlic is roasted, making it an excellent choice for a light lunch, a picnic side, or a vibrant accompaniment to grilled proteins.Ingredients
Directions
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Preheat oven to 350F (175C).
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Place the 3 whole garlic heads on a baking sheet in a single layer.
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Sprinkle the garlic heads with 2 tablespoons of olive oil and salt to taste.
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Roast at 350F (177C) for 30 minutes.
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Raise the oven heat to 400F (200C) and continue to roast the garlic for another 10 minutes, until soft and golden.
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Remove the garlic from the oven and let cool until handleable.
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Once cool, squeeze the roasted garlic cloves out of their skins into a bowl. Toss them with any remaining oil from the baking sheet. Set aside.
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Preheat the broiler. Brush the eggplant slices with the remaining 2 tablespoons of olive oil and sprinkle with 1 teaspoon of cumin.
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Broil the eggplant slices until browned in spots and tender, flipping halfway through.
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While the eggplant broils, cook the capellini pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking.
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Cut the broiled eggplant into matchstick-sized pieces.
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In a large bowl, toss the drained pasta with the roasted garlic cloves and the chopped eggplant.
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Season the mixture with the remaining 1 teaspoon of cumin, salt, cayenne pepper to taste, and the juice of half a lemon.
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Let the salad cool to room temperature.
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Garnish with chopped fresh cilantro before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 111.8kcal
- % Daily Value *
- Total Fat 0.4g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 12.8mg1%
- Total Carbohydrate 24.8g9%
- Dietary Fiber 1.6g7%
- Sugars 0.8g
- Protein 4.8g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The original source material was inconsistent regarding ingredients and steps. This version has been adjusted for clarity and completeness, ensuring all listed ingredients are used and steps are logical.
Adapted from Marlena Spieler, "200+ Vegetarian Pasta Recipes".
Storage: This salad is best served at room temperature or slightly chilled. It can be stored in an airtight container in the refrigerator for up to 2 days. The pasta may absorb some dressing over time, so add a splash of water or extra olive oil if needed before serving.
Variation: For added protein, consider tossing in cooked chickpeas or white beans. You can also add diced tomatoes or cucumbers for extra crunch and freshness.
