Baba Ganoush Linguini
Don't judge this dish by looks :-) it tastes so good and its super simple to make. One of my favorite dips is baba ganoush, so I figured why not combine with pasta. Its basically baba ganoush but I didn't add tahini.
Ingredients:
- one large eggplant
- 4 cloves of garlic
- one tablespoon olive oil
- linguini
- salt and pepper to taste
- a dash of lemon juice
- 1/2 a teaspoon cumin powder
- handful freshly chopped parsley
Method:
- thinly slice the eggplant and put on a baking tray with garlic drizzle with olive oil, salt and pepper and bake at 400 for 15- 20 minutes until soft
- add a little cumin, dash of lemon, parsley and blend
- mix with linguini and serve
It sounds delicious!
ReplyDeleteWhat a great recipe to combine two types of cuisine!
ReplyDeleteI love mashed eggplant anytime so this linguini would be comfort for me, off course with loads of garlic :)
ReplyDeleteLove how you converted to to make a new dish.
ReplyDeleteRita
Eggplant is one of my favorite vegetables [tho its actually a fruit :)], I eat it at least 3 times a week! Linguini and baba ganoush sounds heavenly.
ReplyDeletePerhaps this is the way I could get my husband to eat eggplant! I does sound delicious and, even if not beautiful, the plate certainly is :)
ReplyDeleteyumm !! never tried this...looks interesting :-)
ReplyDeleteDear Rebecca, I totally agree! Sometimes the dish does not appear as colorful or eye appealing as you would like, but you say to yourself, "oh, if only everyone could taste this!". I just love baba ganoush. I know I would very much enjoy this dish. Blessings for a beautiful Sunday, Catherine ox
ReplyDeleteA great way to enjoy eggplant. I love your serving plate too.
ReplyDeletemmmm, this looks and sounds wonderful!
ReplyDeleteWhat a unique idea! I love baba ganoush, I'm sure it tastes great with a pasta!
ReplyDeleteThis sounds marvelous, eggplant is a a favorite here in our house & especially when it is in season.
ReplyDeleteOh, this is a great idea...it sounds delicious!
ReplyDeletedelicious looking flavours in the linguini
ReplyDeleteThat is a great mid-week family meal. I didn't think it looked too bad!
ReplyDeleteFor many years I lived in the Middle East, where I learned to love Baba Ganoush. But I never, ever thought to use it as a pasta sauce--what a great idea! Thanks for posting.
ReplyDeleteHovkonditorn thanks so much
ReplyDeleteyummychunklet thanks love fusion foods
Sangeeta :-)
Rita thanks hugs
Yuri oh wow three times
Susan hope he likes it
a spoonful of yum :-)
Catherine so true
angie thanks
Teresa thanks
melanie thanks
dee thanks
heather thanks so much
toveiw thanks
hotly spiced he he thanks and thanks for stopping by
victoria thanks :-) and for visiting
Love the flavors you have combined in this dish, Rebecca. I'm always looking for a new pasta sauce.
ReplyDeleteI love eggplants and mixing it with pasta sounds really good! You are amazing...cooking, taking care of two little ones, blogging, and active on social media! :)
ReplyDeleteWhat a great idea! I can never get enough of Eggplant! Love this!
ReplyDeleteLooks wonderful to me...beautiful flavors :)
ReplyDeleteoh my goodness, my dad would LOVE this. his favorite veggie is eggplant and he loves pasta. :) thanks for the recipe :)
ReplyDeletecathy oh thanks hope you like it
ReplyDeletebiren he he what can i say love it
jennie thanks so much
magic of spice thanks
Junia my pleasure
When I saw this on facebook I meant to tell you what a great fusion! Love it...and the potato post too, which I said mousse on the mousse post LOL Im fighting jet lag!
ReplyDeleteI bet this is delicious! Baba ganoush is one of my favorite dips as well.
ReplyDelete