But oh well, “aubergine sauce” is too generic of a name and there is still that strong garlicky/basil/fresh olive oil flavour that you can find in classic pesto as well so.. aubergine pesto is the name we have chosen. This recipe falls into the category of the “not really a proper recipe” ones, like the vegetable fritter (link). These, rather than being actual recipes, are suggestions, things we have come up with while cooking dinner and that we reckon might be useful to others. You can experiment with additions or substitutions as you please and as season commands. I can see an addition of chilli and some sort of nut working very well here, as well as trying out something similar with red pepper, courgette, broccoli or any green (according to the vegetable you choose, you might need to change cooking method). We have chosen to keep it simple for now though because we really believe that the simplest dishes can be exceptional when prepared with seasonal ingredients bursting in flavour, but also, there is little that needs to be added to the wonderful flavour of a nicely slightly charred sweet roasted aubergine.

INGREDIENTI PER 200G DI PASTA:

1 aubergine

½ lemon juiced, and its zest grated

½ garlic clove

1 tbsp Extra Virgin Olive Oil

salt

METHOD

Heat the oven at 200ºC.

Cut the top of the aubergine off then the whole aubergine lengthwise. Pierce the skin with a fork and cook skin up for 30-40 mins in the oven at 220ºC. Take the aubergine off the oven and let cool for 10 mins. Scoop the aubergine flesh off with a spoon and place it in the blender. Blend together with the other ingredients until smooth. Boil enough pasta for two people (e.g. 200g), drain it and mix it with the pesto.