Chickpea pasta with aubergine, yogurt and mint

Ingredients

For 1 serving

• Chickpea pasta80 g
• Eggplant200 g
• Nonfat Greek yogurt80 g
• Garlic1 clove
• Extra virgin olive oil2 teaspoons
• Cumin1 pinch
• Mintto taste
• Saltto taste

Contains: lactose,

In season: June – September

Method

1. If using the oven, heat the grill to 230 °C. Prick the whole aubergine with a fork and cook it directly over the gas flame, turning often, for 15–20 minutes (or 25 minutes under the grill), until the skin is charred and the flesh collapses.
2. Meanwhile bring a pan of water to the boil for the pasta and salt it once it boils.
3. In a small bowl mix the Greek yoghurt with the peeled, grated garlic, chopped mint and a pinch of salt.
4. When the aubergine is done, let it cool for a few minutes, split it open and scoop out the flesh with a spoon; mash it with a fork together with the olive oil, cumin and a pinch of salt.
5. Add the chickpea pasta to the water and cook for the time on the packet, usually 7–8 minutes, until al dente.
6. Drain it, keeping a small ladle of the cooking water, dress it with the aubergine purée loosened with a little water and top with the mint yoghurt.