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250g Spaghetti

3 small aubergines (or 2 medium)

3 cloves of garlic (minced)

1 lemon (juice)

2 tablespoons Med Cuisine Tahini

3 tablespoons of extra virgin olive oil

1/2 teaspoon salt

2 tablespoons of parsley (finely chopped)

*1 cup of pasta cooking water


Gently cut 4 slits across the aubergine skin (on both sides) and place them in the oven, grill on high heat for about 30 minutes. (Carefully turn side after 15 minutes).

Boil the pasta.

In a small bowl, grate the garlic and add the salt, lemon juice, olive oil and tahini and mix everything properly to get a uniform texture.

Once the aubergine has cooled down, remove their skin and the seeds and place the aubergine meat into a hot pot / pan with olive oil.

Add the tahini sauce you prepared into the saucepan and stir for the aubergine to combine well with the tahini, stir for at least 5 minutes.

Pour 1/2-1 cup of pasta cooking water into the pot and mix it well with the aubergine and tahini.

Add the pasta and fresh parsley into the pot and mix well.

Squeeze 1 small fresh lemon over the pasta and serve immediately.


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