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: Cook Pasta: Boil spaghetti in salted water until al dente. Reserve 1 cup of cooking water before draining. Make Tahini Sauce: In a bowl, mix garlic, salt, lemon juice, olive oil, and tahini until smooth. Cook Eggplant: Heat olive oil in a pan, add eggplant puree, and heat through. Combine Ingredients: Stir tahini sauce into the eggplant puree. Add 1/2 to 1 cup pasta water and mix to create a creamy sauce. Finish the Dish: Add spaghetti and parsley to the sauce, tossing to coat. Cook together for 3-5 minutes. Serve: Squeeze fresh lemon over the pasta and serve immediately. Enjoy!
