Tahini Noodles With Shrimp And Eggplant

1. 1

   Combine the eggplant and squash in a colander, season liberally with 2 tsp salt and let drain at least 15 min

2. 2

   Heat vegetable oil in a large skillet over med-hi and cook squash for 5 min, tossing frequently

3. 3

   After 10 min, add minced garlic and continue to cook until the squash is very brown and softened but the garlic is not burned

4. 4

   Remove the vegetables from the pan to a bowl (leaving the oil)

5. 5

   Preheat the oven to 450u00b0F

6. 6

   Toss chickpeas, 1 Tbsp olive oil, cumin, and coriander together and distribute on a baking sheet

7. 7

   Roast for 30 min, tossing occasionally, until the chickpeas are browned and slightly dried out

8. 8

   Toss peeled shrimp with 1 Tbsp olive oil, sumac, thyme, 1 tsp salt, and pepper in a medium bowl and marinate at least 5 min

9. 9

   Cook the shrimp in the leftover eggplant oil over medium heat, turning once and removing when just cooked, ~5 min

10. 10

    Remove shrimp to same bowl as eggplant and add 1/2 lemon juice

11. 11

    Use an immersion blender to puree tahini, yogurt, chopped garlic, remaining lemon juice, honey, 1 Tbsp olive oil, 1 tsp salt until smooth

12. 12

    Add pasta cooking water to achieve desired consistency - you will want it to easily pour over the pasta. Taste and adjust seasoning with salt.

13. 13

    Toss the pasta with 1 cup of the sauce and add additional pasta water until it is smoothly coated

14. 14

    Serve the pasta topped with squash, shrimp, chickpeas, parsley, and more sauce

* Per serving · 4 servings · Values may vary.