Aubergine pasta

Cut the aubergines into small cubes, sprinkle them with (ample) salt to taste and let them stand for 10 minutes in a colander. This way the moisture draws out of the aubergines, so that they will absorb less oil during cooking. Dab dry with kitchen paper.

Heat the oil in a frying pan with non-stick coating. Squeeze the garlic over the pan. Fry the aubergine cubes with the garlic in 10 minutes until golden brown.

Cook the tagliatelle al dente according to the instructions on the package. Tear the basil leaves in coarse pieces and keep some behind for the garnish. Season the aubergine with pepper and salt.

Spoon the aubergine and the basil with half of the cheese through the pasta. Season to taste with salt and (freshly ground) pepper. Serve the pasta with the rest of the cheese and sprinkle the retained basil over it.