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Spaghetti in Baba Ganoush Sauce



Baba Ganoush is a beautiful creamy sauce made of smoked egg plant, tahini, garlic, olive oil and spices blended together. I had come across this sauce recipe when I was looking for some inspiration online and wanted to experiment combining it with some spaghetti. So I got a nice fresh egg plant and along with all the other ingredients, I was all set to make the sauce. As a typical desi cook I had serious doubts about bringing this recipe to life. The only time I have used an egg plant is to make baingan barta. So, with an inquisitive mind and excitement I finally gave it a go. 😁😁😁

SERVES: 4
 PREP TIME: 30 min
 COOK TIME: 20 min
  • spaghetti (enough for 2)
  • 1 big eggplant
  • ¼ cup sesame seeds
  • 2 spoons olive oil
  • 2 tsp chili flakes
  • 10 cloves of garlic
  • 1 lime
  • 1 tsp cumin powder
  • salt
  • some grated Parmesan cheese

 1. Roast: Make a small slit in the eggplant and grill it on a direct flame till its cooked. Remove it from the flame and set it aside. Keep the eggplant covered to let the smokiness infuse.

2. Blend: Once cooled, remove the skin of the egg plant and roughly chop it on a cutting board. Add this to a blender/mortar pastel with olive oil, 4 cloves garlic, cumin powder, lime juice, chili flakes, salt and make a smooth paste.
3. Make pasta: In a pot/vessel add water with some salt. Once the water starts to boil drop the pasta in and cook for about 6-7 min, strain and set it aside. While straining save some of the pasta water for later. Add some olive oil in a pan and once the oil heats up, add some chopped garlic to it. When the garlic is slightly cooked add the baba ganoush paste to it. Cook this for 5 mins, then add the spaghetti and some pasta water and mix. Grate some Parmesan cheese on top and Enjoy.

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