Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pasta Vegetables
Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lg Eggplant
1/2 c Lowfat Yogurt
2 tb Tahini
1/4 c Dry Sherry
1/4 c Lemon Juice
3 Cloves Garlic -- minced
1 tb Olive Oil
1/2 ts Salt
1/8 ts To 1/4 t Cayenne -- to taste
1/4 c Fresh Parsley -- for
Garnish
1 lb Dry Pasta -- * see note
* spirals or wide ribbons are recommended.
Preheat oven to 400 degrees. Cut the eggplant in
half, and place cut side down on lightly oiled baking
sheet. Pierce with fork several times, then bake for
40 minutes, until really soft and collapsing. When it
has cooled, scoop out the insides and puree everything
except the parsley and pasta in a food processor or
blender. Let sit awhile to flavors can blend.
Bring several quarts of water to a boil and cook pasta
al dente. While pasta is cooking, gently heat the
sauce. Drain the pasta and mix with the sauce.
Garnish with fresh parsley (you can also put parmesan
on this, it sounds really weird but is good - it's
also good without it!).
