Campanelle with Eggplant Caviar
Ingredients
- 2 pounds eggplant (about 2 large eggplant)
- Kosher salt
- 1 head garlic
- 4 tablespoons olive oil, divided, plus more for garnish
- 2 teaspoons white wine vinegar
- 10 leaves basil, plus more for garnish
- A pinch of chili flakes
- Freshly cracked black pepper
- 1 pound campanelle pasta
- 1/4 cup pine nuts, toasted
Details
- Servings: 2
- Diet: Balanced, High-Fiber
- Meal: lunch, dinner
- Dish: main course
Cuisine
- american
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