Description
This delicious pasta dish features roasted eggplant tossed with a creamy tahini sauce.
Ingredients
Scale
- 1 medium eggplant (about 300g)
- 8 oz whole wheat pasta
- 1/4 cup tahini
- 3 cloves garlic
- 2 tbsp olive oil
- Juice of 1 lemon
- to taste salt
- to taste pepper
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cube the eggplant, toss with salt, and reserve some pasta water before draining.
- In a bowl, combine roasted garlic (squeezed from its skin), tahini, lemon juice, olive oil, salt, and pepper. Whisk until smooth.
- Toss the cooked pasta with roasted eggplant and sauce in a large bowl, adding reserved pasta water as needed for consistency.
Notes
- Ensure to toss the pasta with the sauce while it’s still hot for better absorption of flavors.
- You can substitute sesame paste for tahini if necessary.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 3g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg