Cooking with the Soom Crew: Eggplant & Tomato Pasta with a Lemon Tahini Sauce

Photography by Andrea Bemis

Today, Amy had the pleasure of leading the Soom Crew with a delicious recipe that Andrea Bemis created for us: “Wine Braised Eggplant and Tomato Pasta with a Lemon Tahini Sauce.” Sadly, Emil wasn’t here to share his “mmm” symphony, but Amy (AND MaryJo) took his place and harmonized beautifully.

This dish was composed delightfully with hints of charming spices and warm flavors. The sweetness from the cooked tomatoes, the spice from the garlic, and the freshness from the lemon tahini sauce were absolutely beautiful when combined in every bite. Better yet, the braised eggplant was so delicate and soft, which was a great addition to this dish. So thank you, Andrea. This dish took roughly twenty (20) minutes to create between the boiling of the water, sautéing of the eggplant, and the chopping of the parsley and garlic.

If you’re looking to make a quick dish for a dinner party or cooking for a loved one, this one is perfect!

The fun doesn’t end just yet!

Amy wanted to take this lunch to the next level, so she brought in a frozen dessert maker given to her by her best friend, and we made an incredible banana tahini date “ice cream”! She froze four “ice cubes” of Soom tahini (this dessert would’ve been even better if we also made some using Chocolate Soom) and 2 whole bananas, and combined these with a handful of dates in the dessert maker. This dessert knocked our socks off! It was so velvety, rich, creamy, and simple! The combination of these ingredients was dynamite, and each item’s flavor was pronounced, but not overbearing. Can’t wait to make this again 😉

All my love,

Julie