Eggplant, coconut milk and sesame spaguetti

I participated to this pasta contest on the pretty blog Un Déjeuner de Soleil with this Asian influenced pasta recipe.
The Ingredients (for 2)
– 250 ml of coconut cream or milk
– 1 eggplant
– 1 zucchini
– 500g spaguetti/capellini/vermicelli
– 1 tbs sesame oil
– 1 tbs white sesame
– 1 tbs black sesame
– 1 tbs curry powder
– 1 tbs cumin powder
– 3 garlic cloves
– 1 slice of ginger
The Recipe
  1. In pan, grill the eggplant cut in cubes with the crushed garlic, ginger and sesame oil.
  2. Add the zucchini cut into cubes but don’t cook it too long so it stays crispy.
  3. Pour the coconut milk and spices. Grill the sesame grains in another pan.
  4. After cooking your pasta, mix everything together and put the grains on top.


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