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Fusilli with Roasted Eggplant and Goat Cheese
Ingredients
  • 1 medium eggplant, sliced lengthwise ½ inch thick and cut crosswise into ½-inch sticks
  • ¼ cup plus 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • ¾ pound fusilli
  • 2 tablespoons pine nuts
  • 1 large garlic clove, thinly sliced
  • Pinch of crushed red pepper
  • 1 ½ tablespoons fresh lemon juice
  • 3 tablespoons coarsely chopped flat-leaf parsley
  • 1 ½ teaspoons finely grated lemon zest
  • 2 ounces fresh goat cheese, crumbled
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