Description
Roasted eggplant and tahini pasta is a culinary masterpiece that combines the smoky essence of roasted eggplant with the creamy richness of tahini, all enveloped in perfectly cooked pasta. This dish is not only visually stunning but also delivers a satisfying flavor profile that will elevate any weeknight dinner or impress your guests at gatherings. With easy preparation steps and versatile ingredients, this recipe makes a delightful addition to your meal rotation.
Ingredients
Scale
- 8 oz pasta (spaghetti or penne)
- 1 medium eggplant (about 1 lb), cut into cubes
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1/3 cup tahini
- Juice of 1 lemon (about 2 tbsp)
- 1/2 tsp chili flakes (optional)
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss the eggplant cubes with olive oil, minced garlic, salt, and pepper. Spread evenly on the baking sheet.
- Roast for 25-30 minutes until golden brown and tender, stirring halfway through.
- Cook pasta according to package instructions until al dente. Reserve half a cup of pasta water before draining.
- In a bowl, whisk together tahini, lemon juice, chili flakes, salt, and enough reserved pasta water to achieve a smooth sauce.
- Combine drained pasta with roasted eggplant and pour tahini sauce over it. Toss to coat evenly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 3g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg