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Roasted Eggplant w. Pasta and White Gazpacho

Updated: Sep 20


Meal 1: Baked Cavatappi with Roasted Eggplant, Sautéed Summer Squash

· Microwave the pasta briefly to get the chill out. Remove and reserve the cheese from atop the eggplant.

· Heat the marinara in a large sauce pan. When hot, add the pasta and stir to combine. Carefully fold in the eggplant. Transfer to a baking dish. Shred the cheese and top the dish with the cheese. Bake at 350° until the cheese is melted and begins to brown - about 10 minutes.

· Heat a little oil in a sauté pan. When hot add the summer squash and bean mixture. Toss, season, and serve hot.

Meal 2: White Gazpacho, Frissee and Escarole Salad, Spelt Batard


· Serve the soup chilled.

· Warm the bread.

· Dress the salad.


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