Eggplant Pasta with Garlic Chili Oilガーリックチリオイルがけ茄子パスタ

Eggplant Pasta with Garlic Chili Oil

Eggplant is one my favorite vegetables.

Unfortunately, it’s not Terry’s favorite, as it’s one of the “cucumber family” that he does not care for.

So I mainly cook eggplant for dinner for one (me) when he is away for business.

I made this eggplant pasta a few weeks ago for my dinner, and I absolutely loved this!

The combination of the rich tahini sauce, spicy oil, and fresh herbs is just perfect, and it goes so well with roasted eggplant.

When I buy eggplant I usually roast them first so that I can use them for making different dishes throughout the week.

Eggplant Pasta with Garlic Chili Oil (2 servings)

1 eggplant, cut into bite size pieces, roasted with canola oil in 400F oven until cooked through
200~250g angel hair pasta, cooked
tahini sauce
– 1 tablespoon tahini paste
– 1 tablespoon sugar
– 1 tablespoon soy sauce
– salt and pepper
garlic chili oil
– 1 tablespoon canola oil
– 1 clove garlic, chopped
– 1/2 teaspoon dried chili pepper
cilnatro, chopped
green onion, chopped

1. Make tahini sauce. COmbine all the ingredients.
2. Make garlic chili oil. Cook garlic and chili pepper in oil at low to medium heat
3. Serve pasta with roasted eggplant, sauce, garlic chili oil, cilantro, and green onion.

ガーリックチリオイルがけ茄子パスタ

茄子を沢山ローストしてあったので、コレを使ったパスタ料理。

やっぱり茄子好きにはたまらない一品です。

素麺でもよいのですが、私は簡単に手に入るエンジェルヘアーパスタで。

タヒニ（胡麻ペースト）が基本のタレでささっとパスタを和えたら、ローストした茄子をのせて、仕上げに、ガーリックチリオイルをまわしかけたら、出来上がり！

コクのあるタヒニソースに、ぴり辛オイル、そして、フレッシュなハーブの組み合わせが美味し～い！