Photo: Joseph Gonzalez
Farfalle with Roasted Garlic and Eggplant
9 ingredients
Serves 4.
openrecipes
When you roast garlic, include another head or two to save for other uses. Squeeze the roasted garlic from the cloves and store in an airtight container. It will keep in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
Estimated Nutrition (whole recipe, rough)
579
Calories
18g
Protein
22g
Fat
82g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 small eggplant, 1 1/2 lb. total, cut crosswise into 1/2-inch slices
- 8 Tbs. olive oil
- Salt, to taste, plus 1/2 tsp. and 2 Tbs.
- Freshly ground pepper, to taste
- 1 garlic head
- 1 lb. cherry tomatoes, halved
- 1/2 cup minced fresh basil
- 1 lb. farfalle, rigatoni or other medium-size pasta
- 3 oz. fresh mozzarella cheese, cut into small pieces
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes