1 lg Eggplant
1/2 cup lowfat plain yogurt
2 tablespoons tahini
1/4 cup dry sherry
1/4 cup lemon juice
3 cloves garlic,crushed
1 tablespoon olive oil
1/2 tsp. salt
1/8 tsp. to 1/4 tsp. cayenne -- to taste
1/4 cup fresh parsley -- for garnish
1 lb. dry pasta
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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. |