{"id":21836,"date":"2023-07-26T10:59:52","date_gmt":"2023-07-26T08:59:52","guid":{"rendered":"https:\/\/bistrobadia.de\/auberginen-pasta\/"},"modified":"2024-01-19T07:38:49","modified_gmt":"2024-01-19T06:38:49","slug":"eggplant-pasta","status":"publish","type":"post","link":"https:\/\/bistrobadia.de\/en\/eggplant-pasta\/","title":{"rendered":"Eggplant Pasta | Pasta Baba Ghanoush"},"content":{"rendered":"\n

Here comes a slightly different kind of eggplant pasta<\/strong> – and what a one! I really like to experiment with the classics of oriental cuisine and give them a new drive. This time it was the turn of the incredibly delicious eggplant cream Baba Ghanoush<\/a>. My goodness, I would have just made this much earlier: This fusion is really incredibly delicious and the recipe is made quickly and easily.<\/p>\n\n\n\n

A new classic is born<\/h2>\n\n\n\n

For me, this eggplant pasta is already a new modern classic! Rarely have two world cuisines combined so well as in this recipe: Levante<\/a> meets Italy! And for me, this recipe also deserves its own name. I christen it: Basta Ghanoush<\/strong>!<\/p>\n\n\n\n

Basically, for this recipe you just need the classic eggplant cream from the Levant. Baba Ghanoush is especially loved for its intense flavor with wonderful roasted and citrus aromas. By the way, you can find the recipe for the classic here: To the recipe<\/a>.<\/p>\n\n\n\n

What really benefits the eggplant pasta: For Baba Ghanoush, whole eggplants are simply placed on the grill – and this is best done directly over the flame or right on hot coals. The skin of the eggplant is to be charred thereby so correctly beautifully. The smoke then soaks into the flesh and gives the eggplant THE characteristic smoky flavor that makes this eggplant cream.<\/p>\n\n\n\n

For the eggplant pasta I have slightly modified the recipe for Baba Ghanoush. I have not changed anything in the ingredients. These are still:<\/p>\n\n\n\n