Yoghurt pasta from Ottolenghi

Another @ottolenghi moment tonight! I really enjoy watching his @masterclass and this one is on there with butternut squash. Now I must admit I've had a little too many pumpkins over the last couple of months, so I went all aubergine on this one!

Loved it! Changed it a tiny bit to my taste, but not a lot! If you don't want to keep it vegetarian, you could also add chicken or kofta on the side.

Ingredients (2-3p):

• 2 aubergines

• 2 onions

• 6 garlic cloves

• 400 gram Turkish yoghurt

• 2 egg yolks

• 2 tsp cumin powder

• 1½ tsp cornstarch

• 200 gram pasta

• chili sauce (also an Ottolenghi recipe)

• some mint leaves

• olive oil

• salt and pepper

1. Pre-heat your oven at 200°C. Roughly chop your aubergine and onion and cover in oil, salt and pepper. Grill for 30 minutes. Keep an eye on the onions, they might be done before the aubergine is.

2. Mix the yoghurt with the egg yolks, cumin and cornstarch. Add some salt and pepper.

3. Thinly slice the garlic and put in a small pan with cold oil. Slowly heat the oil and fry the garlic until nice and golden and crispy. Set aside.

4. Cook your pasta. While you do this, slowly heat up the yoghurt in a seperate pan. Do it gently, otherwise the yoghurt could curdle.

5. As soon as all components are done, mix half of the onion and aubergine into the sauce together with the pasta. If the sauce is a little too thick, add some pasta water. Put on a plate and add the rest of the aubergine and onion on top.

Garnish with crispy garlic (plus oil), chili sauce and mint leaves.

Enjoy!