2 medium Eggplants (choose light weight and shiny eggplants), diced
3 sprigs Scallions, chopped roughly
2 cups Grape Tomatoes
2 in. Ginger, unpeeled and julienned
¼ cup Canola Oil
1 pack Spaghetti
1 tbsp. Soy Sauce
¼ cup tahini butter (if the tahini is not runny, warm it up a bit)
Scallion (only green part), sliced diagonally
Chili pepper, sliced thinly
Preheat the oven to 400F and line a baking tray with baking paper.
Put the eggplants, scallions, tomatoes and ginger into the tray. Drizzle oil and sprinkle salt, and use your hands to coat the veggies with the oil. Roast for 20-25 minutes, until the eggplants are very tender.
Meanwhile make the spaghetti according to the instructions on the package. When the vegetables are ready, pour them over the spaghetti.
Pour the soy sauce and toss. Pour the tahini into the bowl or drizzle it after you serve it in individual plates.