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tortiglioni with baba ghanoush

June 16, 2013

Serves 4
Prep time: 40 minutes

Baba ghanoush pasta side pic

This is the single best way I can think of to eat an aubergine.  And I really love aubergines.

It might not look like anything special but I promise you that the flavours are out of this world.  Looking at the list of ingredients you’d think it wouldn’t work, but the thing is, it does, in so many ways.  Tomato, tahini – I know.  Just try it and see.

Baba ghanoush pasta main pic


Tortiglioni or your favourite shape of pasta, 500g
Sun dried tomato paste, 100g
Garlic, one clove, crushed
A large handful of basil leaves
Salt and pepper
Possibly, some extra virgin olive oil

For the baba ghanoush:
One aubergine
Juice of one lemon
Tahini, 2 tbsp
Extra virgin olive oil, 2 tbsp
Garlic, one clove
Salt and pepper

First char your aubergine.  This is easiest if you have a gas hob.  Line the hob with tinfoil to catch drips, then lay your aubergine directly over a medium/low naked flame.  Turn it every few minutes until it is blackened all over.  It should take about 20 minutes.

This sounds like a hassle but it’s really straightforward enough and the eventual flavour will knock you right out.  If you don’t have a gas hob, you can achieve the same thing under a grill or (best of all) on a barbecue.

In the meantime boil a large pan of salted water and cook your pasta until al dente.

When the aubergine is done let it drain in a sieve for 10 minutes.  Then take it to a chopping board and slice it down the middle lengthwise.  Scoop out the inner flesh, discarding the burnt bits.  Blend the aubergine flesh along with the garlic, tahini, lemon juice, olive oil and salt and pepper.  The texture shouldn’t be too smooth.  Test and add more salt or lemon juice if you think it needs it.

When the pasta is done, drain and toss with the sun dried tomato paste, crushed garlic, and salt and pepper.  Rip up the basil and stir it all together.  Add one or two tbsps of olive oil if it looks like it needs it.

Serve the baba ghanoush in a big blob over each pile of pasta or – if you don’t mind it looking a bit messy – just stir the lot in together, since that’s how it will end up once you start eating anyway.

One Comment
  1. I don’t eat pasta (a way to allow myself to fit through doors…) but this would work with zucchini pasta. Cheers for the recipe 🙂

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