Name: Roasted Eggplant Pasta with Tahin
Cook time: 1500 s
Total time: 1500 s
Yield: 2 servings
Ingredients: For the roasted eggplant:; large eggplant, cut into cubes; garlic cloves, unpeeled; olive oil; za’atar; Zest of lemon; of fresh parsley, chopped; of salt; For the tomato sauce:; olive oil; small onion, finely chopped; garlic cloves, minced; ground cumin; cinnamon; chopped tomatoes (400 g); tomato paste; Juice of lemon; Salt and pepper to taste; Splash of pasta cooking water; Other:; pasta of choice; pine nuts, toasted; Extra parsley and za’atar for garnish; For the tahini drizzle:; tahini; Juice of lemon; olive oil; garlic clove, grated; to 2 tbsp cold water; of salt

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Roasted Eggplant Pasta with Tahin

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