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Wine Braised Eggplant & Pasta
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Servings
4
Cook Time
45 minutes
Wine Braised Eggplant Pasta is topped with a bright lemon tahini sauce, making it a recipe to have in your back pocket each summer season. The sauce’s citrus notes sing in harmony with the nuttiness of the pasta and bursts of flavors from the vegetables.
Andrea Bemis
Ingredients
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¼ cup Soom Premium Tahini
1 large clove of minced garlic
1 Tbsp minced parsley
3½ Tbsp fresh lemon juice
¼ cup water
1 Tbsp extra virgin olive oil
Salt and pepper
12 ounces of pasta
3 Tbsp olive oil
1 medium-sized eggplant, cubed into ½-inch pieces
3 cloves garlic, thinly sliced
1 pint cherry tomatoes
½ cup dry white wine wine
¼ cup minced parsley
¼ cup slivered and toasted almonds
Salt and pepper
For the Sauce
For the Pasta
Directions
For the Sauce
Blend tahini, garlic, parsley, lemon juice, water, olive oil, salt, and pepper until smooth and creamy.
For the Pasta
Bring a large pot of lightly salted water to a boil. Add 12 ounces of pasta and cook until al dente. Drain, reserving ½ cup of pasta water and set aside.
Meanwhile, heat 3 Tbsp olive oil in a large skillet over medium-high heat. Add cubed eggplant, cut into ½ -inch pieces eggplant slices with a pinch of salt. Cook, stirring occasionally, until golden brown. Add sliced garlic, cherry tomatoes, and wine to the pan. Bring the mixture to a boil, reduce heat to low, and simmer for 5-8 minutes.
Spoon veggies over cooked pasta and drizzle with tahini sauce. If the pasta seems a bit dry add the reserved cooking liquid.
Serve the pasta with parsley and almonds, and add salt and pepper to taste.
Recipe Note
Dietary Preferences: Dairy-Free, Soy-Free, Vegan, Vegetarian, Gluten-Free ( if pasta is substituted for gluten-free pasta), Nut-Free (if you choose not to use almonds)
Seasonality: Winter, Spring, Summer, Fall
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