Sesame Eggplant and Spaghetti

Page 180

Cuisine: Indian | Course Type: Main Courses

(1 review)

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Recipe Review

Serves two as main (what I did) or four as a side dish, or perhaps more. As a main, there were two very full servings. Accompanied by a salad, it filled us both up.

- I used whole wheat spaghetti, rather than plain or quinoa spaghetti.
- I buzzed all the spice paste ingredients in the jar of my staff mixer. That worked fine.
- I used unsweetened coconut for the spice paste, rather than sweetened, and it was fine.
- Nothing hard, but the cooking took quite a bit of time. I expect the sauce could be made ahead and briefly reheated at serving time.

The dish itself (especially with the WW spaghetti) is your basic brown food. I combined the recommended garnishes (cilantro, red bell pepper, sweet onion) for a topping that provided color and a nice bit of crunch.

Altogether a very pleasing dinner.

(The spice paste uses toasted and ground sesame seeds. Isn't this tahini? That might save a a step.)

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