Hot Baba Ghanoush with Pasta
1 lg Eggplant 1/2 c Lowfat Yogurt 2 tb Tahini 1/4 c Dry Sherry 1/4 c Lemon Juice 3 Cloves Garlic -- minced 1 tb Olive Oil 1/2 ts Salt 1/8 ts To 1/4 t Cayenne -- to taste 1/4 c Fres...
Ingredients
- 1large eggplant
- 1/2cup lowfat yogurt
- 2tbsp tahini
- 1/4cup dry sherry
- 1/4cup lemon juice
- 3Clovegarlic -- minced
- 1tbsp olive oil
- 1/2tsp salt
Directions
- 1
1 lg Eggplant 1/2 c Lowfat Yogurt 2 tb Tahini 1/4 c Dry Sherry 1/4 c Lemon Juice 3 Cloves Garlic -- minced 1 tb Olive Oil 1/2 ts Salt 1/8 ts
- 2
Preheat oven to 400 degrees
- 3
Cut the eggplant in half, and place cut side down on lightly oiled baking sheet
- 4
Pierce with fork several times, then bake for 40 minutes, until really soft and collapsing
- 5
When it has cooled, scoop out the insides and puree everything except the parsley and pasta in a food processor or blender
- 6
Let sit awhile to flavors can blend
- 7
Bring several quarts of water to a boil and cook pasta al dente
- 8
While pasta is cooking, gently heat the sauce