Roasted Eggplant and Tahini Pasta

A simple, creamy pasta with roasted eggplant and tahini.

introduction

This dish mixes roasted eggplant, tahini sauce, and whole wheat pasta. It is easy and filling. If you like smoky roasted flavors, you can also read A taste of Mexico: understanding al pastor to learn more about bold roasting ideas.

why make this recipe

You should make this recipe because it is quick, healthy, and full of flavor. The eggplant gets sweet when roasted and the tahini makes a creamy sauce without cream. It uses simple pantry items and cooks fast. If you like crisp sides with your meal, try a recipe like Addictively crispy garlic herb roasted potato skins for a crunchy contrast.

how to make Roasted Eggplant and Tahini Pasta

Roast the eggplant until it is golden and soft. Cook the whole wheat pasta while the eggplant roasts. Mix tahini, garlic, lemon, and water to make a smooth sauce. Toss the pasta with the roasted eggplant and the tahini sauce so everything is coated. Serve warm or cold with parsley and a pinch of red pepper flakes.

Ingredients :

• 2 medium eggplants
• 3 tablespoons olive oil
• Salt and pepper to taste
• 8 ounces whole wheat pasta
• 1/2 cup tahini
• 2 cloves garlic, minced
• 1 lemon, juiced
• 1/4 cup water (or more for consistency)
• Fresh parsley for garnish
• Red pepper flakes (optional)

Directions :

1. Preheat the oven to 400°F (200°C).
2. Cut the eggplants into cubes and toss them with olive oil, salt, and pepper. Spread them on a baking sheet.
3. Roast the eggplants in the oven for about 25-30 minutes, until golden brown and caramelized.
4. Meanwhile, cook the whole wheat pasta according to package instructions. Drain and set aside.
5. In a bowl, whisk together tahini, minced garlic, lemon juice, and water until smooth. Adjust the water for desired consistency.
6. Combine the roasted eggplant with the cooked pasta and tahini sauce.
7. Toss until everything is well coated.
8. Serve warm or cold, garnished with fresh parsley and red pepper flakes if desired.
   
   

how to serve Roasted Eggplant and Tahini Pasta

Serve this pasta warm for a cozy meal or cold for a light lunch. Add a green salad or roasted vegetables on the side. Top with extra parsley and a drizzle of olive oil. You can also add toasted nuts for crunch.

how to store Roasted Eggplant and Tahini Pasta

Cool the pasta to room temperature before storing. Put it in an airtight container and keep it in the fridge for up to 4 days. Reheat gently on the stove with a splash of water or eat cold. Do not freeze the pasta; the sauce can separate when frozen.

tips to make Roasted Eggplant and Tahini Pasta

• Cut eggplant into even pieces so they roast evenly.
• Use high heat and give space on the baking sheet so the eggplant can caramelize.
• Taste the tahini sauce and add more lemon or water until the flavor and texture match what you like.
• For a quicker roast, try a different method like an air fryer and follow ideas similar to air fryer roasted potatoes for timing and crisp results.
• If you want more heat, add a pinch of red pepper flakes to the sauce.

variation (if any)

• Add roasted cherry tomatoes for sweetness.
• Stir in cooked chickpeas for extra protein.
• Replace whole wheat pasta with spaghetti, penne, or a gluten-free pasta.
• Add feta or goat cheese for a tangy finish.

FAQs

Q: Can I use store-bought tahini sauce?
A: Yes. Store-bought tahini works well. Taste and add lemon or water if it is too thick or bland.

Q: Is this recipe vegan?
A: Yes. The basic recipe is vegan. Add cheese only if you want dairy.

Q: Can I skip roasting and cook the eggplant on the stove?
A: You can pan-fry eggplant, but roasting gives more caramelized flavor. Pan-fry in batches to avoid soggy pieces.

Q: How do I make the sauce thinner?
A: Add more water, one tablespoon at a time, until you reach the texture you like.

Q: Can I use regular pasta instead of whole wheat?
A: Yes. Use any pasta you prefer and cook it to package instructions.

Conclusion

For another version of eggplant and tahini pasta with a smoky and creamy twist, see Smoky, creamy pasta with aubergine and tahini by Ottolenghi.

Roasted Eggplant and Tahini Pasta

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• Author: kaoucheegmail-com
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A simple, creamy pasta with roasted eggplant and tahini, combining smoky flavors with a healthy twist.

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Ingredients

Scale 1x2x3x

• 2 medium eggplants
• 3 tablespoons olive oil
• Salt and pepper to taste
• 8 ounces whole wheat pasta
• 1/2 cup tahini
• 2 cloves garlic, minced
• 1 lemon, juiced
• 1/4 cup water (or more for consistency)
• Fresh parsley for garnish
• Red pepper flakes (optional)

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Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the eggplants into cubes and toss them with olive oil, salt, and pepper. Spread them on a baking sheet.
3. Roast the eggplants in the oven for about 25-30 minutes, until golden brown and caramelized.
4. Meanwhile, cook the whole wheat pasta according to package instructions. Drain and set aside.
5. In a bowl, whisk together tahini, minced garlic, lemon juice, and water until smooth. Adjust the water for desired consistency.
6. Combine the roasted eggplant with the cooked pasta and tahini sauce.
7. Toss until everything is well coated.
8. Serve warm or cold, garnished with fresh parsley and red pepper flakes if desired.

Notes

For best results, cut eggplant into even pieces for even roasting. Store in an airtight container for up to 4 days.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 1.5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 8g
• Protein: 12g
• Cholesterol: 0mg

Keywords: pasta, eggplant, tahini, vegan, Mediterranean