Spaghetti Baba Ganoush
Serves: 3-4 | Prep & Cook time: 1 hour
INGREDIENTS
- 1 eggplant, cut into thirds lengthways
- 2 cups of cherry tomatoes
- 2 Tbsp grape seed oil
- 3 serves of linguini
- 2 Tbsp grape seed oil
- 2 Tbsp butter
- 8 cloves of garlic, sliced
- 1/2 cup of tahini paste
- Juice of 1 lemon
- 1/2 tsp smoky paprika
- 1/2 tsp salt
- Some fresh parsley (to garnish)
- Sharp parmesan cheese or pecorino (as a topping, if desired)
METHOD
- Place the eggplant and cherry tomatoes on an oven tray and drizzle with 2 Tbsp grape seed oil. Sprinkle with a few good pinches of salt, then place under the grill and cook for 30-40 minutes, turning halfway through, until the eggplant is very soft and the cherry tomatoes are bursting. Cut the eggplant into chunky pieces.
- Cook the linguine according the the instructions on the packet.
- While the linguine cooks, make the tahini sauce. Melt the butter in a small saucepan. add the garlic and fry for a minute. Add the tahini paste, lemon juice, paprika and salt. Stir until a smooth sauce forms.
- Toss the cooked linguine in the tahini sauce, then top with the cherry tomatoes and eggplant, parsley, and some parmesan cheese and fresh chilli if desired.
This recipe is by Perth Author, Cook and Gardener Casey Joy Lister. Visit her website www.caseyjoylister.com to receive more recipes, purchase her books and get access to events.
You can find her on instagram @pinch_dash_glug
