we just picked a beautiful eggplant from the garden, & i wanted to make something special with it. this recipe combines so many of my favorite things!
1 pound whole wheat penne pasta
2 tablespoons olive oil
4 cloves garlic
1 teaspoon crushed red pepper flakes
1 can chickpeas {15 oz.}
1 medium eggplant, peeled & chopped
2 teaspoons cumin
2 teaspoons coriander
salt & pepper
1 cup vegetable stock
2 tablespoons tahini {sesame paste}
1 lemon, juiced
1/2 cup fresh parsley, chopped
4 scallions, thinly sliced
2 tablespoons pine nuts
1. bring a large pot of water to boil & cook pasta to al dente. {save one ladleful of starchy pasta water before you drain it!}
2. heat olive oil in deep skillet over medium heat. add garlic & red pepper flakes, & cook for 1-2 minutes.
3. add chickpeas & eggplant, & coat with olive oil. season with cumin, coriander, salt, & pepper.
4. add the stock, & cover & cook for 10 minutes until eggplant is tender.
5. stir in tahini & lemon juice. transfer to food processor, & process until almost smooth.
6. transfer sauce to a large bowl. add pasta water & then the pasta. toss together, & top with parsley, scallions, & pine nuts.
6 servings | 12 points+ each
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