I am going to submit this to Presto Pasta Nights , a food blogging event that I have been watching for a long time. It is being hosted this week by Ivy of Kopiaste so check in with her on Friday for the round-up! I apologize in advance for the fact that this dish is so un-aesthetically pleasing...I obviously didn't consider the fact that hummus and babaganoush are two of the least photogenic foods when deciding to make this pasta dish tonight. And while I realize that the homogeneous brown blob above is probably not making you want to try out this recipe, I promise that it tasted TONS better than it looks.
Serves 4, adapted from Rachael Ray
1 lb whole wheat penne1 lb eggplant
1 can chickpeas
1 tsp cumin
1 tsp coriander
1/2 tsp red pepper flakes
2 tbsp EVOO
2 tbsp tahini
1 cup vegetable broth
4 cloves garlic
4 tbsp lemon juice
First, I peeled and diced the eggplant into small cubes. Then, I started boiling water for the pasta. While the water was heating, I sauteed the garlic in the EVOO until it just started to brown. I added in the chickpeas and eggplant, as well as the spices, and cooked the mixture covered for 10 minutes. After the ten minutes was up, I threw in the lemon juice, covered the pot again and let it cook for another 5 minutes. At this point the eggplant was very mushy and definitely ready to be pureed! That being said, I combined the eggplant/chickpea mix, the tahini and the broth in a food processor and pulse processed until smooth-ish with some small chunks. I put the sauce back in the pan over low heat. At this point, the water was just about boiled, so I added in the pasta. When it was done, took some of the cooking water and added it to the sauce until it reached the desired consistency. Finally, I mixed the pasta with the babganoush-hummus.
To all of you northeasterners reading this, good luck with the storm thats supposed to hit tonight!