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Smoky Aubergine Pasta

Smoky Aubergine Pasta

3.55rating out of 5

(209 reviews from our customers)

Prep Time

40 min



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



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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1/2 lemon
1 red onion
200g conchiglie †
1 aubergine
2 garlic cloves
10g fresh dill
2 tbsp tahini paste †
1 tbsp Henderson's relish
nigella seeds 2
1 tsp nigella seeds
1 tbsp red wine vinegar †
You Will Need
Pepper, salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 lemon
  • 1 red onion
  • 200g conchiglie<span class="strong">†</span>
  • 1 aubergine
  • 1 garlic clove
  • 10g dill
  • 2 tbsp tahini<span class="strong">†</span>
  • 1 tbsp Henderson's Relish
  • 1 tsp nigella seeds
  • 1 red wine vinegar sachet (15ml)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 637 kJ
151 kcal
2289 kJ
542 kcal
of which saturates
4 g
0.7 g
14.2 g
2.4 g
of which sugars
24.2 g
2.8 g
87.1 g
9.9 g
Fibre 2.5 g 8.8 g
Protein 5.6 g 20.1 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.
Ingredients contain
1 lemon
1 red onion
red onion
200g conchiglie
semolina of durum wheat (gluten), water
1 aubergine
1 garlic clove
10g dill
dill (100%)
2 tbsp tahini
1 tbsp Henderson's Relish
water, spirit vinegar, sugar, colour-caramel, syrup, salt, tamarinds, acetic acid, cayenne pepper, cloves, saccharin, galic oil, tragacanth & isopropyl alcohol
1 tsp nigella seeds
nigella seeds
1 red wine vinegar sachet (15ml)
red wine vinegar, preservative: sulphur dioxide (sulphites)
  • 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 Smoky Aubergine Pasta

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 Smoky Aubergine Pasta

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 Smoky Aubergine Pasta

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 Smoky Aubergine Pasta

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 Smoky Aubergine Pasta

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 Smoky Aubergine Pasta

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 Smoky Aubergine Pasta

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


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Set aside half of the onions and toss the pasta and baba ganoush through the remaining onions in the pan, and season generously with salt and pepper

Plate and top with the remaining aubergine pieces and onions, toasted walnuts, chopped dill and nigella seeds

Serve with lemon wedges and enjoy!

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