Roasted Brinjal & Tahini Pasta

This Roasted Brinjal (Aubergine/Eggplant) & Tahini Pasta is the perfect meal to make this weekend. The pasta dish is completely vegan but it tastes super creamy and rich! 


  1. Chop two aubergines in half length ways and place on a roasting tin.
  2. Chop 4 large vine tomatoes in half and put on another roasting tin alongside 3 peeled (not chopped) cloves of garlic, 1 whole onion chopped in half and 1 de-seeded red chilli.
  3. Drizzle them all with olive oil and season generously with salt and pepper.
  4. Pop them all in the oven for 40 mins at 180 degrees C.
  5. Once all the veg is cooked and soft, put the tomatoes, chilli, onion and garlic in a blender.
  6. Scoop the aubergine out of their shells and add it to the blender too.
  7. Season with some black pepper and blend well into a sauce.
  8. Boil your pasta. I made enough for 4 large portions. Then drain the pasta and cover the pasta with the sauce.
  9. Mix in well.
  10. Garnish with chopped parsley, chilli flakes, pine nuts and a big spoonful of tahini. (Buy Tahini here)
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