1. Blend 1/4 cup Soom Tahini, 1 large clove of minced garlic1 tbsp minced parsley, 3 1/2 tbsp fresh lemon juice, 1/4 cup water, 1 tbsp extra virgin olive oil , salt and pepper to taste in blender or food processor until smooth and creamy.


  1. Bring a large pot of lightly salted water to a boil.
  2. Add 12 ounces of pasta and cook until al dente.
  3. Drain, reserving 1/2 cup of pasta water and set aside.
  4. Meanwhile, heat 3 tbsp olive oil in large skillet over medium-high heat.
  5. Add 1 medium-sized eggplant, cut into 1/2-inch pieces eggplant slices with a pinch of salt.
  6. Cook, stirring occasionally, until golden brown.
  7. Add 3 cloves of thinly sliced garlic, 1 pint cherry tomatoesand 1/2 cup dry white wine wine.
  8. Bring the mixture to a boil, reduce heat to low, and simmer for 5-8 minutes.
  9. Spoon veggies over cooked pasta and drizzle with tahini sauce. If the pasta seems a bit dry add the reserved cooking liquid.
  10. Serve the pasta with 1/4 cup minced parsley, 1/4 cup slivered and toasted almonds, salt and pepper to taste.

Food photography by
Dishing Up The Dirt

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