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Receta Roasted Eggplant And Garlic Over Linguine
by Global Cookbook

Roasted Eggplant And Garlic Over Linguine
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Ingredientes

  •     extra virgin olive oil spray
  • 1 x 12 ounce eggplant unpeeled and cut
  •     into 1/2-inch cubes
  • 4 x cloves garlic chopped
  • 8 ounce fresh or possibly dry linguine
  • 4 x no salt added canned plum tomatoes liquid removed
  • 1/4 c. minced flat-leaf parsley
  • 2 x scallions white part and 1
  •     inch green, minced
  • 2 Tbsp. dry bread crumbs
  • 1 Tbsp. extra virgin olive oil
  • 2 Tbsp. grated Parmesan cheese

Direcciones

  1. Preheat oven to 425F. Lightly coat a large baking pan with cooking spray.
  2. Spread the eggplant in the pan and sprinkle with garlic. Roast till tender and golden, about 20 min.
  3. Meanwhile, cook linguine to al dente, following package directions. Drain and keep hot.
  4. Over a small bowl, cut each tomato crosswise into 4 pcs, reserving any juices. Add in the parsley, scallions, bread crumbs, and oil. Toss well to combine.
  5. When pasta is done, toss the liquid removed pasta with the tomato mix. Place in a pasta serving bowl and top with the roasted egg plant and garlic. Sprinkle with Parmesan and serve.
  6. Description: "includes tomatoes, green onions, parsley"