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Add a photoServings: 4
Ingredients
- 1 lrg eggplant
- 1/2 c. lowfat yogurt
- 2 Tbsp. tahini
- 1/4 c. dry sherry
- 1/4 c. lemon juice
- 3 clv garlic, chopped
- 1 Tbsp. extra virgin olive oil
- 1/2 tsp salt
- 1/4 tsp cayenne, to taste
- 1/4 c. fresh parsley for garnish
- 1 lb dry pasta - spirals or possibly wide ribbons are recommended
Directions
- 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 min, till 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 possibly blender. Let sit awhile to flavors can blend.
- Bring several qts 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!). Serves 4 big pasta fans, or possibly 6 pasta wimps.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 367g | |
| Recipe makes 4 servings | |
| Calories 589 | |
| Calories from Fat 85 | 14% |
| Total Fat 9.99g | 12% |
| Saturated Fat 1.72g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 335mg | 14% |
| Potassium 823mg | 24% |
| Total Carbs 102.73g | 27% |
| Dietary Fiber 10.6g | 35% |
| Sugars 10.93g | 7% |
| Protein 19.78g | 32% |
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