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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oven to 400 degrees with rack in the middle. Linea baking sheet with parchment paper. | 2. Cut eggplants in half lengthwise and score flesh sides in a crosshatch pattern with a small sharp knife. Brush with 1 tablespoon of oil and season with generous pinch of salt and pepper. Arrange eggplant cut-side down on prepared baking sheet and bake, rotating pan once halfway through, until tender. About 45 to 50 minutes. | 3. Transfer baking sheet with roasted eggplant to wire rack. Turn eggplant halves cut-side up; let cool 5 minutes, then scrape eggplant flesh from skins; discard skins. Place flesh in a fine-mesh sieve set over a bowl; let drain 10 minutes. Discard liquid. | 4. Bring a large pot of salted water to a boil. | 5. In center of cutting board, mound parsley, pine nuts, garlic and oregano; finely chop mixture together. | 6. In a large skillet, heat remaining 3 tablespoons oil over medium-high heat. Add parsley mixture, reduce heat to low and cook, stirring frequently, 3 minutes. Stir in eggplant and cook 1 minute more. Remove skillet from heat. | 7. Cook pasta in the boiling water until al dente; drain and transfer to a large serving bowl. Add eggplant mixture and cheese; toss to combine well. Adjust seasoning to taste. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	2 1/4 - 2 1/2			-	-	-	-
extra virgin olive oil	1/4	cup		403.4676	0.0	89.7602	2.2667
fine sea salt				403.4676	0.0	89.7602	2.2667
black pepper			ground	-	-	-	-
flat leaf parsley	1/2	cup	chopped	403.4676	0.0	89.7602	2.2667
pine nut	2	tablespoons		113.5688	2.2072	2.3102	11.5374
garlic clove	1		chopped	403.4676	0.0	89.7602	2.2667
oregano	1/2	teaspoon	dried	1.325	0.3446	0.045	0.0214
rigatoni pasta	1	lb		403.4676	0.0	89.7602	2.2667
cheese			grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.