Busiate con pesto di melanzane (pasta with aubergine puree) – Sicilia – Living a Life in Colour

Ingredients

• 350 grams busiate or fusilli pasta
• 1 large aubergine, rinsed and dried
• 4 garlic cloves left whole (if roasting, 2 cloves, skinned and finely chopped if not)
• 40 mls extra-virgin olive oil
• 75 grams pecorino and/or Parmigiano-Reggiano cheese, finely grated
• 10 leaves mint or basil, rinsed and dried
• ½ lemon, juiced
• Sea salt