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Рецепт Roasted Eggplant And Garlic Over Linguine

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Порций: 4

Ингредиенты

Cost per serving $0.78 view details
  •     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

Инструкции

  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"

Nutrition Facts

Amount Per Serving %DV
Serving Size 176g
Recipe makes 4 servings
Calories 401  
Calories from Fat 49 12%
Total Fat 5.61g 7%
Saturated Fat 1.18g 5%
Trans Fat 0.0g  
Cholesterol 2mg 1%
Sodium 215mg 9%
Potassium 378mg 11%
Total Carbs 74.11g 20%
Dietary Fiber 5.5g 18%
Sugars 3.93g 3%
Protein 13.08g 21%
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