Eggplant sauce pasta with lemon and mint

I carry in my heart so many memories of the wonderful trip to Sicily, among which there is certainly the unexpected combination of aubergines with lemon and mint.

I immediately wanted to try it again at home and pasta gave me the opportunity and I decided to dress it with a velvety cream of aubergines.

Believe me: an explosion of unique flavours!

SERVES 4 PEOPLE

READY IN 40′

INGREDIENTS:

1 large eggplant

1/2 onion

1 sprig rosemary

3-4 mint leaves

extra virgin olive oil to taste

Salt and pepper to taste

2 tablespoons extra virgin olive oil

2 tablespoons Parmigiano cheese

2-3 mint leaves

12 oz fusilli pasta

water and coarse salt to taste

lemon zest to taste

mint leaves to taste

STEP 1: COOK THE EGGPLANT

Wash the eggplant, cut off the ends and then slice it.

Arrange the slices in a pan lined with parchment paper and add: onion, rosemary, mint, a generous drizzle of oil, salt and pepper.

Bake in a preheated oven at 200°C until the aubergines soften.

STEP 2: MIX THE CREAM

Cut the eggplant coarsely and put it in the mixer together with the ingredients in which it cooked.

Blend,

then add Parmigiano and oil,

finally, a few more leaves of fresh mint. Blend again and the cream is ready.

STEP 3: COOK PASTA

In boiling salted water (the correct ratio provides 1 liter of water per pound of pasta and 12 g of salt per liter of water), cook pasta (fusilli pasta takes about 11 minutes).