| Yield 1X: | 64.00 | oz | Allergens: | ||
| Portion: | 6 | oz | Garlic, gluten, dairy | ||
| Portions: | 10.7 | ||||
| Shelf life: | 15 minutes | ||||
| Date: | 7.30.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| EVOO | 2.00 | 4.00 | 6.00 | |||
| Eggplant, large dice | 1 | 8.00 | 3 | 4 | 8.00 | |
| Cooked orchiette pasta | 1 | 8.00 | 3 | 4 | 8.00 | |
| Water or chicken broth as needed | ||||||
| Garlic, sliced | 1.00 | 2.00 | 3.00 | |||
| Parmesan cheese, grated | 3.00 | 6.00 | 9.00 | |||
| Tomato, chopped | 1 | 2 | 3 | |||
| Basil, chiffonade | 0.50 | 1.00 | 1.50 |
Carefully measure and prepare all ingredients.
Toss the eggplant with the olive oil, and season with salt and pepper. Transfer to a sheet pan, and roast at 450 F. for 20 minutes or until soft and lightly browned. Cool.
Hold in the steam table for up to 15 minutes.