Method

Carefully sear the outside of the aubergine directly over a flame and then remove the skin. Blend the chopped aubergine flesh with the tahini paste, salt, and the lemon rind and juice.

Blanch the cherry tomatoes in boiling hot water for a few seconds, remove the skin and cut them in half, lengthwise before seasoning with salt, garlic and thyme. To finish, roast the tomatoes in a very hot pan, cut side down.

For the basil sauce, remove and wash the basil leaves; blanch them in boiling salted water and then cool them in iced water. Drain the basil and blend it with EVO oil.

Cook the Linguine al dente, then drain and finish cooking in a pan with the aubergine cream.

Plate the pasta and garnish with the tomatoes and a few drops of basil sauce.