The recipe that’s blowing up my DMs!
Find out why everyone’s obsessed
Fusion recipes: they’re totally a love-it-or-hate-it thing. Some people act like mixing cuisines is downright sacrilegious—like, "Why mess with a classic?" They say fusion recipes ruin authenticity, and the purists just can’t handle it. But then there are people like me (and maybe you, too) who absolutely love them. For us, fusion is all about getting the best of both worlds and discovering flavor combos you never even knew you needed.
Today’s recipe is all about that fusion magic: a mash-up of rich tahini, spicy harissa, and silky spaghetti, topped with smoky, harissa-roasted aubergine. It takes the comforting vibe of pasta and gives it a Middle Eastern twist, with flavors that hit all the right notes—nutty, spicy, smoky, and creamy. Fusion cooking isn’t about changing a classic; it’s about exploring new ways to make it even better. So, if you’re tired of the usual pasta with marinara sauce, this one’s for you! And if you’re really into pasta, I’ve already got a few other recipes you might want to check out, like my Red Pesto Chickpea Pasta or the Creamy Mushroom Pasta. They’re total bangers, trust me.
Pro Tips for Pasta Perfection
Before we dive into the recipe, here are a few pro tips to take your pasta dishes from an 8 to a 10:
1. Pasta Water Is Your Best Friend
That starchy water is pure gold for your sauce—it helps thicken it and make it cling to the pasta. It’s a total game-changer for texture and flavor. Just scoop out about a cup before draining your pasta, then add it a little at a time to your sauce as you toss the pasta. It’ll bring everything together beautifully.
2. Salt Your Water Generously
This is your only chance to season the pasta itself, so don’t hold back! Salty water = flavorful pasta. Use about 1-2 tablespoons of salt per 4-5 liters of water. It should taste like seawater. And don’t worry, it won’t make your dish too salty!
3. Cook Your Pasta Al Dente
You want a bit of bite to your pasta—overcooked pasta gets mushy and won’t hold up to the sauce as well. Check your pasta a couple of minutes before the package instructions say it’s done. Then, finish cooking it in the sauce for the last minute or two so it absorbs all that flavor.
4. Finish with Freshness and Texture
Fresh herbs, citrus zest, or a crunchy topping can really elevate your dish and bring balance. Try adding a handful of fresh herbs, a sprinkle of toasted nuts, or a squeeze of lemon at the end. It’ll take your pasta from good to wow.
Alright, enough chatting—let’s get to the good stuff!
Harissa & Tahin Spaghetti With Roasted Eggplant
Ingredients:
1 large aubergine, cubed
4 tbsp harissa paste
2 tbsp olive oil
200g spaghetti
1/3 cup tahini
1 tbsp soy sauce
2 garlic cloves, minced
Juice of 1 lemon
Salt and pepper, to taste
Fresh cilantro (for garnish)
Pomegranate seeds (optional, for garnish)
Method:
Preheat your oven to 200°C. Toss the aubergine cubes with 2 tbsp harissa paste, olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25 minutes, or until golden and tender.
Meanwhile, cook the spaghetti according to package instructions. Reserve some of the pasta water. Drain and set aside.
In a small bowl, whisk together the tahini, minced garlic, lemon juice, soy sauce, a splash of water, and salt until smooth and creamy.
Toss the cooked spaghetti with the tahini sauce & reserved pasta water until it’s evenly coated. Add the roasted aubergine and gently mix.
Serve with cilantro and pomegranate seeds for that final touch of flavor and crunch.
Thanks for reading again! If you make this, tag me on Instagram! I’d love to see you create the recipes.
Much love,
Joris