Using Baba Ganoush as a pasta sauce is a great way to replace dairy cream with super flavoursome veggies this #veganuary!
4 small eggplants (or 3 medium sized)
3 cloves garlic (crushed)
1 lemon (Juice)
2 tbsp tahini
3 tbsp extra virgin olive oil
1/2 tsp sea salt
2 tbsp parsley (finely chopped)
1 cup pasta water
Spaghetti (enough for 2)
Lemon (for squeezing)
1/2 tsp black pepper
1 Gently slash the skins of the eggplants with a sharp knife approx 4 times and put them under the grill. Leave them under the grill for around 30 minutes, carefully turning them after halfway
2 Put the garlic and salt in a pestle and mortar and crush them up into a paste. Add the lemon juice, tahini and olive oil and mix everything together to form a nice creamy sauce
3 Take the eggplant out of the grill and let them cool down to room temperature
4 Cut the eggplants open with a sharp knife, remove the skins of the egg plants and then “pull” the flesh with two forks (make sure the flesh ends up like a mushy paste – a sharp knife and lots of fine chopping can also be useful here). Put the flesh into a pan that has warm olive oil in it
5 Add the paste from the pestle and mortar to the pan and stir it in to the flesh of the egg plant so it’s well mixed. Cook the sauce for at least 5 minutes – this is necessary so the garlic cooks through. Pour the pasta water in to the pan and stir it in to the creamy sauce (NOTE: THIS PART TAKES A LITTLE WHILE – BE PATIENT AND KEEP STIRRING UNTIL YOU GET THE CONSISTENCY YOU WANT!)
6 Pour the freshly cooked pasta and the fresh parsley into the into the pan and stir it round so the pasta is well covered in Baba Ganoush sauce
7 Serve immediately with a squeeze of fresh lemon juice, lots of black pepper and a sprinkle of parsley
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