Aubergine surprise

I like the look of aubergines, but never quite know what to do with them. Nigel Slater recently had an interesting sounding recipe in The Observer Magazine: ‘Pasta Aubergine and Pine Kernels’. And, you know, it looked simple. Unfortunately, unless you get the basics right it can be downhill from there, as twas!
The split and scored aubergine had to be baked for 25 mins or until soft. Oops, should have kept it in the oven for a while longer. Because the next instruction was: “beating constantly, pour in the olive oil until you have a smooth paste, just thick enough to coat the pasta”. Jays, I would have had to use an industrial food processor to get a smooth paste. So I settled for small, and medium, lumps :¬)

It didn’t taste tooo bad, the lemon, basil, and lemon juice combined nicely.
Here’s a pic – shockin’ lookin’ eh? At least it wasn't inflicted on anyone. I'm so out of cooking practice.