Ingredients
-
1 medium eggplant eggplant1 medium eggplant
-
2 tablespoons tahini tahini2 tablespoons tahini
-
2 tablespoons lemon juice lemon juice2 tablespoons lemon juice
-
2 garlic cloves, minced garlic2 garlic cloves, minced
-
1 tablespoon extra-virgin olive oil extra-virgin olive oil1 tablespoon extra-virgin olive oil
-
1/2 teaspoon smoked paprika smoked paprika1/2 teaspoon smoked paprika
-
Salt and black pepper, to taste black pepperSalt and black pepper, to taste
-
8 ounces whole wheat spaghetti or gluten-free pasta whole wheat spaghetti8 ounces whole wheat spaghetti or gluten-free pasta
-
1 red bell pepper, sliced red bell pepper1 red bell pepper, sliced
-
1/2 cup cherry tomatoes, halved cherry tomatoes1/2 cup cherry tomatoes, halved
-
1/4 cup fresh parsley, chopped parsley1/4 cup fresh parsley, chopped
-
2 tablespoons toasted sesame seeds sesame seeds2 tablespoons toasted sesame seeds
-
2 tablespoons sunflower seeds sunflower seeds2 tablespoons sunflower seeds
-
1 tablespoon coriander seeds coriander seeds1 tablespoon coriander seeds
-
1 tablespoon cumin seeds cumin seeds1 tablespoon cumin seeds
-
1/4 teaspoon chili flakes (optional) chili flakes1/4 teaspoon chili flakes (optional)
Directions
Roast, blend, toss, and top: this pasta combines smoky eggplant sauce with vibrant veggies and a crunchy seed topping, all in under an hour. To make this recipe gluten-free, use your favorite gluten-free pasta. For a nutty dukkah, swap sunflower seeds for chopped pistachios or almonds. The baba ganoush sauce can be made ahead.
Steps
|
1
Done
|
Preheat your oven to 425°F (220°C). Prick the eggplant with a fork, place it on a baking tray, and roast for 30-35 minutes until collapsed and charred. Add red bell pepper slices on the tray for the last 15 minutes. |
|
2
Done
|
While the eggplant roasts, toast the sesame, sunflower, coriander, and cumin seeds in a dry skillet over medium heat until fragrant, about 2-3 minutes. Transfer to a mortar and pestle, add chili flakes and salt, and crush coarsely to make dukkah. |
|
3
Done
|
Cook pasta according to package instructions. Reserve 1/2 cup of pasta water, then drain. |
|
4
Done
|
Once the eggplant is cool enough to handle, scoop out the flesh and place in a blender. Add tahini, lemon juice, minced garlic, olive oil, smoked paprika, salt, and pepper. Blend to a silky sauce, adding reserved pasta water if needed to loosen. |
|
5
Done
|
In a large bowl, toss the cooked pasta with the baba ganoush sauce, roasted peppers, cherry tomatoes, parsley, and lemon zest. |
|
6
Done
|
Serve topped with crunchy dukkah crumbs and pomegranate arils if using. Drizzle with extra olive oil and sprinkle more fresh parsley to finish. |
