Start this recipe by using a sharp knife to cut the aubergine in half. Turn the aubergine halves flat side down, and slice in thin pieces ½ cm in thickness. Lay the aubergine slices on a baking tray and drizzle with 1 tablespoon of olive oil. Season well with salt and pepper and bake in the oven at 200`c for 10 minutes on both sides. Meanwhile, you can prepare the walnut pesto by placing all the ingredients together in a food processor. Pulse quickly for about 10-15 seconds to obtain a nice, chunky pesto. Put the walnut pesto to one side while you cook the pasta in a large pan of salted boiling water. Heat the remaining tablespoon of olive oil in a large pan and add in the chopped onion and garlic. Cook together for 3 minutes till soft, and then add in the mushroom quarters. Continue to cook the mushrooms for just 2 more minutes, keeping them firm and juicy. All that is left to do is to mix everything together. Add the walnut pesto to the cooked pasta, along with the grilled aubergines and the mushroom mixture and mix well. Serve the pasta immediately in deep pasta bowls with the Parmesan shavings on top.

Serves 4

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