Pasta with Eggplant Pesto

Method

1. Preheat the oven to 220°C (ventilated mode).
2. Bake the eggplants for 45-50 minutes until they are wrinkled and soft.
3. Remove the eggplants from the oven, let them cool slightly, then cut off the tops and slice them in half.
4. Place the eggplant halves in a colander with a bowl underneath to drain their excess liquid, pressing gently with the back of a spoon.
5. Bring a large pot of salted water to a boil and cook the bavette pasta according to package directions until al dente.
6. Meanwhile, prepare the pesto: in a blender, combine the baked eggplant flesh, blanched almonds, grated grana cheese, salt, pepper, lemon zest, and olive oil. Blend until smooth and creamy.
7. Transfer the pesto to a large pan and thin it with a ladleful of pasta cooking water.
8. Roughly chop a few mint leaves.
9. When the pasta is al dente, drain it directly into the pan with the pesto.
10. Add the chopped mint and toss everything together over low heat for about 1 minute (turn off the heat after 1 minute).
11. Add another ladle of pasta cooking water if needed to adjust consistency.
12. Serve immediately.