Hot Baba Ghanoush with Pasta
Yield
2 servingsPrep
25 minCook
40 minReady
70 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
eggplant
|
*
|
| ½ | cup |
yogurt, low-fat
|
|
| 2 | tablespoons |
tahini (sesame paste)
|
|
| ¼ | cup |
sherry
dry |
*
|
| ¼ | cup |
lemon juice
|
|
| 3 | cloves |
garlic
minced |
|
| 1 | tablespoon |
olive oil
|
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
cayenne pepper
to taste |
|
| ¼ | cup |
parsley leaves
for garnish |
|
| 1 | pound |
pasta
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
eggplant
|
*
|
| 118 | ml |
yogurt, low-fat
|
|
| 3E+1 | ml |
tahini (sesame paste)
|
|
| 59 | ml |
sherry
dry |
*
|
| 59 | ml |
lemon juice
|
|
| 3 | cloves |
garlic
minced |
|
| 15 | ml |
olive oil
|
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
cayenne pepper
to taste |
|
| 59 | ml |
parsley leaves
for garnish |
|
| 453.6 | g |
pasta
|
|
Directions
Preheat oven to 400℉ (200℃).
Cut the eggplant in half, and place cut side down on lightly oiled baking sheet.
Pierce with fork several times, then bake for 40 minutes, until really soft and collapsing.
When it has cooled, scoop out the insides and purée everything except the parsley and pasta in a food processor or blender.
Let sit awhile to flavors can blend.
Bring several quarts of water to a boil and cook pasta al dente.
While pasta is cooking, gently heat the sauce.
Drain the pasta and mix with the sauce.
Garnish with fresh parsley.
