Pasta with Creamy Eggplant-Walnut Pasta Sauce | Recipe Cart | Recipe Cart

Ingredients

• 2 large eggplants ((mine weighed 1065 grams total))
• 3 tablespoons olive oil, divided
• 2 cups fresh bread crumbs
• 1 teaspoon ground cumin
• ½ teaspoon chili flakes or ground chilies, or to taste
• sea salt and ground black pepper, to taste
• ¼ cup fresh dill, chopped, plus extra
• ½ cup walnut halves, soaked for at least 2 hours and drained
• 2 tablespoons fresh lemon juice
• 1 tablespoon light miso
• 2 cloves garlic, minced and divided
• 1 lb (454 grams) shaped pasta of choice ((I used rigatoni))
• 2 medium shallots, fine dice