Rachel Roddy’s recipe for pasta (or gnocchi) with aubergine, chilli, lemon and salted ricotta | A kitchen in Rome

A big, delicious, melting mush of creamy, garlicky aubergine (even if it does resemble a wet dishcloth)I have joked in the past about the peeled flesh of a baked aubergine and how, when sitting in a sieve balanced over the sink, it looks like a damp, grubby dishcloth. Well, a week or so ago, I lived this joke when I reached for a dishcloth that was, rather oddly, sitting on a plate, and for a nanosecond I thought that things really had reached a low for the cloth to be not just grubby, but slimy