– Eggplant – Kosher salt – Black pepper – Olive oil or avocado oil – Garlic – Pasta – Extra virgin oil – Parsley – Thyme leaves – Coconut milk – Lemon – Lemon juice – Walnuts – Zucchini – Tahini
First, peel the eggplant in alternating strips to create a zebra look. Slice the eggplant into 1 ½-inch (~4 cm) wedges, toss with a generous amount of oil, salt, and pepper and spread out on a baking sheet.
Remove the outer layers of the garlic head and slice off the top to expose the cloves. Rub some olive oil on top of the cloves and then wrap in aluminum foil to create a packet. Roast the eggplant and garlic for 25-35 minutes at 450°F/232°C.
While the eggplant is roasting, toast the walnuts and make the gremolata. Finely chop the parsley and fresh thyme leaves, then zest the lemon. Mix it all together with some salt.
Also while the eggplant is roasting, make your zucchini ribbons. Use a Y-shaped/wide vegetable peeler lengthwise in a downwards motion to get wide vegetable ribbons.
Once the garlic is done roasting, make the simple roasted garlic dressing. Squeeze the garlic cloves into a bowl (they should be very soft and easily slip out). Add the lemon juice, salt and pepper to taste, and whisk in the olive oil until emulsified.
The eggplant is done when it’s deeply browned on the outside, but very soft and tender on the inside. Now it’s time to assemble the Roasted Eggplant Pasta! Add your hot cooked pasta to a serving bowl with the zucchini ribbons and add the roasted garlic dressing, and toss to coat.