Hot Baba Ghanoush With Pasta

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Servings: 4 Difficulty: Advanced
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Smoky roasted eggplant sauce tossed with warm pasta for a savory, creamy vegetarian main course
Hot Baba Ghanoush With Pasta recipe image
Hot Baba Ghanoush With Pasta recipe image
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Hot Baba Ghanoush With Pasta

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 119.4

Description

This unconventional dish transforms traditional baba ghanoush into a hearty pasta sauce. By roasting the eggplant until charred and soft, you unlock a deep, smoky flavor that pairs surprisingly well with the creaminess of tahini and yogurt. The addition of dry sherry adds a subtle complexity, while lemon juice and cayenne provide a bright, spicy kick. Unlike cold dips, this warm sauce clings beautifully to al dente pasta, creating a comforting texture. It is an ideal weeknight dinner that feels sophisticated yet simple to prepare. The combination of smoky, tangy, and savory notes makes this a satisfying vegetarian option that appeals to both fans of Mediterranean flavors and pasta lovers alike.

Ingredients

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Lightly oil a baking sheet. Cut the eggplant in half lengthwise and place cut side down on the baking sheet.
  3. Pierce the skin of the eggplant several times with a fork to prevent bursting.
  4. Bake for 40 minutes, or until the eggplant is very soft, collapsing, and charred in spots.
  5. Remove from oven and let cool until handleable. Scoop the flesh out of the skins and discard the skins.
  6. In a food processor or blender, combine the eggplant flesh, yogurt, tahini, dry sherry, lemon juice, minced garlic, olive oil, salt, and cayenne.
  7. Puree until smooth and creamy. If the mixture is too thick, add a tablespoon of water to reach desired consistency.
  8. Let the sauce sit for 10-15 minutes to allow flavors to meld.
  9. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente.
  10. While pasta cooks, gently warm the baba ghanoush sauce in a small saucepan over low heat. Do not boil.
  11. Drain the pasta, reserving a small amount of pasta water if needed for loosening the sauce.
  12. Toss the hot pasta with the warm baba ghanoush sauce until evenly coated.
  13. Serve immediately, garnished with fresh chopped parsley.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 119.4kcal
% Daily Value *
Total Fat 4.5g7%
Saturated Fat 0.7g4%
Cholesterol 0.3mg1%
Sodium 2543.0mg106%
Total Carbohydrate 17.0g6%
Dietary Fiber 1.9g8%
Sugars 3.6g
Protein 3.8g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The original recipe mentioned adding Parmesan cheese. While unconventional with tahini, a sharp Pecorino or Parmesan can add a salty umami boost if desired.

For a vegan version, substitute the lowfat yogurt with a plant-based alternative like soy or almond yogurt.

Ensure the eggplant is thoroughly roasted to achieve the characteristic smoky flavor of baba ghanoush. Under-roasted eggplant will taste bland and watery.

Leftover sauce can be stored in the refrigerator for up to 3 days. Reheat gently with a splash of water or pasta water to restore creaminess.

Keywords: eggplant, pasta, baba ghanoush, smoky, tahini, vegetarian, roasted, garlic, lemon, yogurt, sherry, cayenne, creamy, dinner, mediterranean
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