Ingredients:

• 390g Med Cuisine Roasted Aubergine Puree
• 250g spaghetti
• 3 cloves garlic, minced
• Juice of 1 lemon
• 2 tbsp Med Cuisine Natural Tahini
• 3 tbsp extra virgin olive oil
• 1/2 tsp salt
• 2 tbsp parsley, finely chopped
• 1 cup reserved pasta cooking water

Instructions:

1. Cook Pasta:

   • Boil spaghetti in salted water until al dente. Reserve 1 cup of cooking water before draining.

2. Make Tahini Sauce:

   • In a bowl, mix garlic, salt, lemon juice, olive oil, and tahini until smooth.

3. Cook Eggplant:

   • Heat olive oil in a pan, add eggplant puree, and heat through.

4. Combine Ingredients:

   • Stir tahini sauce into the eggplant puree. Add 1/2 to 1 cup pasta water and mix to create a creamy sauce.

5. Finish the Dish:

   • Add spaghetti and parsley to the sauce, tossing to coat. Cook together for 3-5 minutes.

6. Serve:

   • Squeeze fresh lemon over the pasta and serve immediately. Enjoy!