Ingredients
Serves 2
Olive oil
2 aubergines
1 shallot, finely diced
1 tsp cumin seeds
250g cherry tomatoes, halved
2 cloves of garlic, minced
1 tsp smoked paprika
1 tbsp tomato puree
1 tbsp rose harissa paste
1 tbsp pomegranate molasses
80g tahini
1 tbsp lemon juice
10g fresh parsley, roughly chopped
Method:
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Preheat the oven to 190C fan and line a baking tray with baking paper.
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Slice one aubergine in half lengthways, drizzle the flesh with olive oil and season with salt and place face down on the tray. Chop the other aubergine into 2cm chunks and arrange on the tray with olive oil and season. Roast for 25 minutes until cooked through and lightly caramelised.
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Meanwhile, heat a pan over a medium heat with a drizzle of olive oil. Add the shallot with a pinch of salt to soften for a few minutes until translucent, then add the cumin seeds to toast for 1 minute in the oil.
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Add the cherry tomatoes with a splash of water, cover with a lid and cook for 10 minutes or until the tomatoes have softened, breaking down slightly with the back of a spoon. Stir in the garlic, paprika and tomato puree for 1 minute until fragrant. Then stir in the harissa paste and pomegranate mollases.
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While the tomatoes are cooking, cook your pasta in a separate pan of salted boiling water. Drain, reserving a couple ladles of pasta water.
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When the aubergine is cooked, scoop out the aubergine flesh of the two halves and stir into the sauce with the aubergine chunks. Add the pasta water and bring everything to a gentle simmer to let the flavours meld. Finally, add the pasta into the sauce, mixing everything to coat and taste to season with salt and pepper.
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In a small bowl, whisk together the tahini, lemon juice, 70ml of water and a pinch of salt until smooth.
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Divide between bowls with a drizzle of the tahini sauce, extra virgin olive oil and parsley.
