1Preheat the oven to 200°C (400°F) Fan. Peel and cut eggplants into equal bite-sized pieces. Add to a baking tray lined with baking paper. Spray or drizzle with olive oil and mix to coat.

2Roast in the middle of the oven for 10 minutes. Stir with a spatula and roast for another 10 minutes or until the eggplant is soft and cooked through.

3In the meantime, cook the pasta. Fill a deep cooking pot (20 cm ~ 8 inch) with water ~ 2 lt. Bring to a boil. Add pasta to the pot and stir.

4Reduce heat to medium (induction #6) and boil the pasta, uncovered, for 12 minutes - or according to the time given in the packaging instructions. Taste the pasta to make sure it’s soft and cooked through. Drain and set aside.

5Make the sauce. Add roasted eggplant, milk, garlic powder and salt to a blender (large cup). Make it creamier: Add 15 g (½ oz) ~ 10 whole cashews and an extra 60 ml (¼ cup) milk.

6Blend for 60 seconds. Shake the cup - or mix the contents with a spoon or a spatula. Blend for another 60 seconds, or until smooth.

7Add the sauce to the pasta.

8Mix to coat. Set heat to very low (induction #2) and cook, stirring frequently, for another 30-60 seconds until piping hot.

9Transfer to plates and sprinkle with freshly ground black pepper.