for 4 person

To grill the aubergines

3	aubergines, halved lengthwise
1 tbsp	olive oil
1 tsp	sea salt

Aubergine puree

4 tbsp	olive oil
½ bunch	coriander, finely chopped
1 tbsp	lemon juice
to taste	salt
a little	pepper

Pasta

250 g	pasta (e.g. macaroni)
	salted water, boiling

Salad

2 tbsp	coarse-grain mustard
5 tbsp	apple vinegar
3 tbsp	olive oil
½ dl	vegetable bouillon
¼ tsp	salt
a little	pepper
120 g	edamame
½	cucumber, diced
50 g	garden cress

How it's done

To grill the aubergines

Brush the aubergines with oil, season with salt.Charcoal/gas/electric grill: Grill the aubergines over/on a low heat (approx. 150 °C for approx. 20 mins. Remove the aubergines from the grill, allow to cool slightly.

Aubergine puree

Peel the aubergines, puree with the oil and lemon juice. Add the coriander, mix and season.

Pasta

Cook the pasta in salted water until al dente, drain.

Salad

Mix the mustard, vinegar, oil and stock in a large bowl, season. Add the pasta, edamame and cucumber to the dressing, mix. Serve the salad with the cress and the aubergine puree.

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