Baba Ganoush Pasta Salad
Preheat the oven to 180°C/356°F.
Get the pasta on.
Chop the ends off the peeled aubergines and place them in a bowl. Remove the garlic bulb from the oven. Take one clove of garlic at a time and squeeze the inside of each clove from its skin (this should be easy because they are cooked). Once you have squeezed each clove, combine the aubergine and the garlic with a fork, mashing it up.
Add tahini, the juice of a lemon, a large glug of olive oil and a sprinkling of pepper before mixing again. Roughly chop up the basil and sprinkle on top. Give your Baba Ganoush a final mix before setting aside.