2 small eggplants (1.5 lb), cut crosswise into 1/2 in. slices
Olive oil
1 head garlic
1 lb cherry tomatoes, halved
1/2 cup fresh basil
1 lb medium-sized pasta (we used rotini)
3 oz fresh mozzarella, cut into small pieces
Preheat oven to 400 degrees. Brush both sides of eggplant slices with olive oil and season with salt and pepper. Cut garlic head in half crosswise and drizzle both halves with olive oil. Place garlic and eggplant slices on baking sheet, making sure eggplant slices are not touching. Roast until eggplant is browned, 20-25 minutes. Remove from oven and let cool. Continue to roast garlic until soft and fragrant, about 20 minutes longer. Cut eggplant slices into small pieces.
"No, this isn't right." |
We love colorful dishes! |
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