JOLLOF SPAGHETTI WITH CRISPY EGGPLANT
- Barilla Spaghetti
- eggplant, sliced 1/2 inch
- San Marzano tomatoes
- heirloom tomatoes, quartered
- large red pepper, diced
- garlic, minced
- ginger, minced
- fresh oregano
- fresh thyme
- 1/4 cup of crushed Calabrian chili in oil
- 1/4 tsp cayenne
- 1/2 tsp cumin, nutmeg
- granulated garlic, dried thyme, tumeric, and red curry powder
- smoked paprika
- salt and pepper
- vegetable stock
- panko
- flour
- egg
- 1/2 cup parmesan cheese
Spaghetti
CHEF'S NOTE
Recipe created by Chef Latisha Rodgers
This recipe is very easy for prep, the jollof sauce takes the most time with a 40 minute roast time. I recommend prepping the day before for a quick and delicious plate up. Add any protein for a heartier jollof spaghetti.