Description
A simple, creamy pasta with roasted eggplant and tahini, combining smoky flavors with a healthy twist.
Ingredients
Scale
- 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)
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the eggplants into cubes and toss them with olive oil, salt, and pepper. Spread them on a baking sheet.
- Roast the eggplants in the oven for about 25-30 minutes, until golden brown and caramelized.
- Meanwhile, cook the whole wheat pasta according to package instructions. Drain and set aside.
- In a bowl, whisk together tahini, minced garlic, lemon juice, and water until smooth. Adjust the water for desired consistency.
- Combine the roasted eggplant with the cooked pasta and tahini sauce.
- Toss until everything is well coated.
- 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