Instructions

1. Grill, barbecue or bake the aubergine until you can easily push a skewer through the flesh. Let it cool, then rest in the fridge until you’re ready to cook your pasta dish (it can be refrigerated up to 5 days!).
2. Cook the pasta according to packet instructions, then drain, keeping a small glass of the cooking water.
3. Lightly dry-toast the pine nuts, then set aside.
4. Spoon out the aubergine flash into a food processor. Add one handful of the rocket leaves, the spices, garlic, tahini and lemon juice. Whizz until you get a nice, textured paste. Taste, season with salt& pepper - add more lemon juice or spices according to your liking.
5. Mix the aubergine paste with the pasta, adding a couple of spoonful of the cooking water.
6. Fold in the rocket leaves, then divide the pasta between two plates.
7. Scatter the pine nuts on top and serve with plenty of freshly ground pepper.