Roasted eggplant and almond pasta

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Cube 1 eggplant and 1 small yellow onion. 

Mix together:

Apple cider vinegar


Smoked paprika


Key lime juice




Grapeseed oil

Toss with the vegetables, throw onto a silicone baking sheet, and roast at 400 degrees for about 45 minutes.

In the meantime, cook a pot of rotini pasta.

When the vegetables are done, drain the pasta and add to the baking pan along with about 1/4 cup slivered toasted almonds, a handful of chopped fresh parsley and green onions, and generous spoonfuls of fat-free cottage cheese and Greek yogurt for creaminess. 

Sweet and sour and smoky, a bit crunchy and toothsome from the almonds, meaty from the eggplant, creamy from the dairy. 


Written by orata

November 1, 2012 at 12:37 pm

Posted in Uncategorized

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