This slightly unusual Lebanese-inspired pasta dish uses a smoky aubergine purée (baba ganoush) as a silky pasta sauce. It's combined with sticky caramelised red onion, nigella seeds, toasted walnuts and chopped dill. Simple yet sophisticated.
Prep Time
40 min
Cuisine
Lebanese
Use within
6-7 days
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1 red wine vinegar sachet (15ml)<span class="strong">†</span>
Typical Values
per 100g
per serving
Energy
639 kJ 151 kcal
2297 kJ 543 kcal
Fat of which saturates
3.9 g 0.6 g
14.1 g 2.3 g
Carbohydrate of which sugars
24.7 g 2.9 g
88.8 g 10.4 g
Fibre
2.4 g
8.5 g
Protein
5.5 g
19.7 g
Salt
0.03 g
0.1 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
red wine vinegar, preservative: sulphur dioxide (sulphites)
Allergens
Allergens highlighted by † (gluten, sesame, sulphites)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Heat a dry wide-based pan (preferably non-stick) on a medium heat
Once hot, cook the walnuts for 3 min or until lightly toasted, checking frequently
Meanwhile, cut the aubergine(s) into 1cm pieces, discarding the green stalk(s)
Once the walnuts are toasted, set them aside for serving and reserve the pan
2
Return the walnut pan to a high heat with 1 tbsp (2 tbsp) of vegetable oil
When hot, add the aubergine with a large pinch of salt
Cook for 5 min until the flesh is a deep golden colour, stirring minimally
Meanwhile, peel and finely slice the onion(s) for step 3 and boil a kettle for step 4
3
Transfer the darkened aubergine to a food processor, reserving a handful for garnish
Return the pan to a medium heat with 1 tbsp (2 tbsp) of vegetable oil
Once hot, add the onion with a pinch of salt and cook for 5 min, or until translucent and softened, stirring occasionally
4
Meanwhile, add the pasta to a large pot of boiling water with a large pinch of salt (optional)
Cook on a high heat for 8-10 min, or until cooked but with a slight bite
Reserve 200ml (300ml) of pasta water for step 7 and drain thoroughly for serving
5
Once the onion is soft, add 1 tbsp (2 tbsp) of sugar, the red wine vinegar, the Henderson's relish and 2 tbsp (4 tbsp) of water
Turn the heat down to the lowest setting and simmer the onions gently for a further 10-15min, or until they're sticky and most of the water is absorbed
6
Meanwhile, peel and roughly chop the garlic for step 7
Chop the dill finely (including the stalks)
Cut the lemon(s) into wedges
Reserve the dill and lemon for serving
7
Add the tahini, 200ml (300ml) of pasta water and the garlic to the aubergine already in the processor
Tip: Using the starchy pasta water helps to bind the sauce
Blitz everything until you reach the consistency of a chunky dip-this is your baba ganoush
8
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