Smokey Aubergine Pasta

Serves 4

350-400g linguine

2-3 aubergines (I did 2 pretty big ones)

2-3 cloves garlic (grated/pureed)

A pinch of lemon zest

A decent pinch of chilli flakes

Salt

Olive oil

Grated parmesan

1. Pierce and then smoke the aubergines under a hot grill or over a gas flame, BBQ would also be amazing. As usual, you want the skin to blister and burn and the flesh to go super soft and juicy.

2. Once ready, peel away the skin and let the flesh drain over a sieve, reserving the water to use for seasoning later, if it’s not too bitter.

3. Once cool enough to handle, chop the flesh into a chunky puree. 

4. Cook your pasta and keep a cup of the pasta cooking water for later.

5. When ready to finish, heat a decent glug of oil in your wiped out pan, and gently fry the garlic and chilli flakes for a minute or two. Add the aubergine flesh and cook, mixing well. Season with salt. Add a pinch of lemon zest and your pasta and parsley. Now use salt, the aubergine water and your pasta water to finish the dish - seasoning the with salt and aubergine liquid, and adjusting for consistency and creaminess with a little pasta water. Bear in mind the saltiness of your parmesan (if eating) when seasoning!

6. Serve and eat immediately with parmesan cheese. (Both my Nan and Mum praised this dish, which in my world is a big deal. Hope you all enjoy it too!)