Before I dive in, I’d like to clarify something: there’s actually no cream in this recipe. Only a small dollop of plain yogurt. Yet, the sauce has an inexplicable creamy texture to it. I’m not sure where it comes from, but when you mix the ingredients in the food processor, the sauce becomes extremely smooth. So you basically get a guilt-free creamy sauce, which is really all that matters. Though this dish doesn’t look like much, it tastes amazing! The sauce nicely balances the taste of the eggplant, the garlic and the lemon, to make a whole pot of goodness. You can also make it without the yogurt but I find that it helps to balance the tastes. Don’t be scared if this recipe is totally different from all the pasta sauces you’ve ever tried before, it’s still oh so good. Bon appétit!
Prep time: 20 minutes
- 100g linguine pasta
- 1/4 small eggplant (cut in a wedge)
- 1/4 small garlic clove
- 3 tbsp lemon juice
- 1 tbsp olive oil
- 1 tsp plain yogurt
- salt, pepper
- parmesan cheese (optional)
- sliced almonds (optional)
- Preheat the oven to 400°F. Drizzle the eggplant wedge with olive oil and roast it until the flesh is tender (about 20 minutes).
- Meanwhile bring salted water to a boil in a large pot, and cook the pasta for the time written on the packaging (mine takes about 10 minutes).
- Once the eggplant is roasted, scoop the flesh out, put it in a food processor, and mix it well with the lemon juice, the yogurt, the olive oil, the garlic and up to 1/4 cup of the pasta water.
- Drain the pasta and put it back in the pot, toss with the “cream” of eggplant, season to taste, and top with parmesan cheese and sliced almonds.