Baba Ghanoush Pasta
This vegan eggplant pasta is smoky, creamy, and bright with fresh lemon. Smothered with tahini and baba ghanoush flavors all over your fusilli. Perfect for any season and ready in 29-minutes.
Ingredients
- 1 pound fusilli
- 1 medium eggplant
- 3 tablespoons olive oil
- 1 teaspoon salt divided
- 4 cloves garlic minced
- 1/2 cup plain breadcrumbs
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon sweet paprika
- 1/4 teaspoon ground black pepper
- 1/3 cup tahini
- 1/4 cup fresh lemon juice
- 1 1/2 cups vegetable broth
For garnish:
- 1/4 cup pine nuts toasted
- Roughly chopped fresh parsley
- 1 lemon thinly sliced, seeds removed
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions to al dente. Drain and place back in the pot.
- In the meantime, preheat a large skillet over medium-high heat. Cut the eggplant into 1/4-inch thick semicircles. Add the eggplant to the pan. Sprinkle with 1/2 teaspoon of the salt and drizzle with the oil, tossing to coat. Spread into as much of a single layer as you can but don't worry too much about overlap. Flip occasionally until the eggplant is softened and lightly browned, 8 to 10 minutes. It's okay if it starts to fall apart.
- While the eggplant cooks, mince the garlic and prepare the garnishes.
- Add the minced garlic, breadcrumbs, thyme, oregano, cumin, paprika, remaining 1/2 teaspoon salt, and pepper and toss to coat. The breadcrumbs should toast and become a few shades darker in about 2 minutes.
- Fold in the tahini, lemon juice, and vegetable broth, stirring well to incorporate, and cook for about 2 minutes until the sauce thickens. Taste for salt and seasoning.
- Gently fold the saucy eggplant into the pot with the cooked pasta. Divide among bowls and top each serving with pine nuts, parsley, and lemon slices.
Tried this recipe?Let us know how it was!
