Roasted Garlic With Cumin-Eggplant & Capellini

[vegelady]

     Ingredients:


     3 heads garlic, broken into cloves but unpeeled
     4 tablespoons olive oil
     Salt
     Cayenne pepper
     1 eggplant, thinly sliced lengthwise
     2 teaspoons cumin
     12 ounces capellini
     1/2 lemon, juice
     2 teaspoons cilantro, chopped



     Directions:


     Place whole, unpeeled garlic cloves on a baking sheet in a single layer & sprinkle with half of the olive oil &
     salt to taste. Roast at 350F for 30 minutes. Raise the heat to 400F & continue to roast for another 10
     minutes. Remove from oven & cool.

     When cool enough to handle, peel & toss with the remnants of the oil they were cooked in. Set aside.

     Brush eggplant slices with remaining olive oil & sprinkle with half of the cumin. Broil until the eggplant is
     browned in spots & tender. Cut into matchstick pieces.

     Cook pasta to al dente & drain.

     Toss pasta with the eggplant & garlic flesh. Season with salt, cayenne, rest of cumin & the lemon juice.
     Let cool to room temperature & serve, garnished with cilantro.