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Why would we add Baba Ghanouj pasta when we already have Baba Ghanouj
antipasti recipe on the site? Well, read the terms. Pasta and antipasti. Two
different things entirely.
One is a dip, and the other is a pasta recipe. They taste
similar, but the differences are plenty.
And, maybe you'll never make the dip, you know? Baba ghanouj
is so good we want you to at least taste it. So we gave you another chance.
Lucky you!
New Italian Recipes Presents:
Baba Ghanouj Pasta
Ingredients:
1 large eggplant, sliced into small cubes, about 1/4 inch.
3 T extra virgin olive oil
1/2 cup finely chopped onions
1/2 cup finely minced celery
1 cup plain yogurt
3 T dry sherry
1/4 cup lime juice
3-5 cloves garlic, sliced thinly
l Salt and Pepper
1/4 t cayenne, or to personal taste
1/4 cup Italian parsley, diced. 16 oz. penne or other shaped or tubular
pasta
Preheat oven to 375 degrees.
Brown the eggplant on an oiled baking sheet for about 30
minutes.
Remove and reserve.
While the eggplant is cooking, heat a sauce pan and sauté
the onions, celery and garlic for about ten minutes over low medium heat.
Add the sherry, yogurt, lime juice, salt and pepper, and
cayenne, and cook for 1 more minute, just long enough for the new
ingredients to become heated.
Remove the baba ghanouj pasta sauce from the heat and add
the pasta to the sauce and combine.
Garnish with the Italian parsley when serving.
And you have baba ghanouj pasta. Terrific.
Buon appetito always!
Brought to you with love from
Aunt Aletha and Dear Old Dave
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