Friday, July 26, 2013

Spaghetti with Roasted Eggplant

A roasted vegetable is an exquisite thing.  I halved 2 eggplants scored them long and short ways and sprinkled them with olive oil, salt, pepper, and garlic. The kitchen smelled oh so good.


After 30 minutes in a 400 degree oven the eggplants are wonderfully mushy.  I scooped them out, mashed them up, and tossed them with angel hair spaghetti, olive oil, and fresh basil.


Top it with a hearty shake of Parmesan cheese and you are all set for a fast and simple weeknight meal.

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