Fusilli with Roasted Eggplant and Goat Cheese

Fusilli with Roasted Eggplant and Goat Cheese
Photo by Quentin Bacon

Ingredients

  • 0.75 pound(s) fusilli
  • 1 large garlic clove
  • 1 medium eggplant
  • 1.5 tablespoon(s) fresh lemon juice
  • Kosher salt and freshly ground pepper
  • 1.5 teaspoon(s) finely grated lemon zest
  • pinch(s) of crushed red pepper
  • + 4 more ingredients
    • 0.25 cup(s) plus 2 tablespoons extra-virgin olive oil
    • 2 tablespoon(s) pine nuts
    • 3 tablespoon(s) coarsely chopped flat-leaf parsley
    • 2 ounce(s) fresh goat cheese

Preheat the oven to 375°. In a large bowl, toss the eggplant with 3 tablespoons of the olive oil and season with salt and pepper. Spread the eggplant on a large rimmed baking sheet and roast for about 30 minutes, until browned on the bottom. Using a metal spatula, turn the eggplant, scraping it o...

View full recipe at Food & Wine

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