National Garlic Day?

[Guest guest]

I just found out that this coming Sunday is National Garlic Day.  I just found

this recipe in my pile of untried recipes and will make this for dinner on

Sunday, if I get home in time.

 

Roasted Eggplant and Garlic with Pasta

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

 

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. Sauté 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 veggie 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 broth into the dish.

 

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

Uncover and bake 15 minutes longer.

 

Robin