Eggplant caviar pasta

A nice summer dish with a creamy sauce

Hello dear readers,

I think this recipe is perfect for a summer evening, it combines hearty pasta, a luscious eggplant sauce and the creaminess of burrata. The zaatar spice makes it extra special !

Ingredients for 2-3 persons:

- 2 eggplants ;

- 3-4 tbsp olive oil;

- 1-2 cloves garlic, pressed;

- 1/2 lemon's juice ;

- 1 tsp tahini;

- 1-2 tsp cumin;

- Salt;

- 1/4 tsp espelette pepper;

- 2-3 tsp Zaatar;

- A handful of cherry tomatoes ;

- 1 ball of burrata cheese;

- Pasta of your choice (I count between 80 to 150 g. per person depending on your hunger);

- Basil, for decoration;

- A handful of almonds;

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Procedure:

1. Preheat your oven at 230°C (446 degrees Fahrenheit) and place the eggplants to cook for about 30 minutes or until soft.

2. Once soft, cut each eggplant in half lengthwise and scoop out the interior fleshly part.

3. In a mixer, add the flesh of the eggplant, olive oil, garlic, lemon juice, tahini, cumin, zaatar, salt, pepper and espelette pepper. Mix until a smooth paste forms.

4. Cook your pasta according to the package’s instructions. Reserve some pasta water!

5. Mix the eggplant caviar with some reserved pasta water to emulsify the sauce, then add to your pasta.

6. Plate your pasta and add the burrata ball, the almonds, with two leaves of basil for decoration.

Enjoy!

Audrey