| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Vegetarian |
Pasta, Vegetables, Vegetarian |
1 |
Servings |
INGREDIENTS
| 1 |
|
Eggplant |
| 1/2 |
c |
Lowfat Yogurt |
| 2 |
T |
Tahini |
| 1/4 |
c |
Dry Sherry |
| 1/4 |
c |
Lemon Juice |
| 3 |
|
Cloves Garlic, minced |
| 1 |
T |
Olive Oil |
| 1/2 |
t |
Salt |
| 1/8 |
t |
To 1/4 t Cayenne, to taste |
| 1/4 |
c |
Fresh Parsley, for |
|
|
Garnish |
| 1 |
lb |
Dry Pasta, * see note |
INSTRUCTIONS
spirals or wide ribbons are recommended. 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
minutes, until 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 blender. Let sit awhile to flavors can blend. Bring
several quarts 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!).
Recipe By : From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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