Serves

4

Ingredients

• 5 eggplants (1.25kg), 2 cut into roughly 3–4cm cubes and 3 left whole
• 165ml olive oil
• 1 onion
• 2 small vine tomatoes
• 1 red chilli
• 3 tbsp tomato paste
• 1 tsp paprika
• 7 garlic cloves
• 80g tahini
• 1 tbsp lemon juice
• 300g dried pasta shells
• 10g parsley
• salt and black pepper

Method

Preheat the oven to 220°C fan. Cut up two eggplants into cubes on a large, baking tray with grease paper and toss with 3 tablespoons of oil, 1⁄2 teaspoon of salt and pepper. Cook for 30 minutes, stirring halfway through.

Prick the whole eggplants all over with a fork and ventilate your kitchen well. Place a well-greased grill pan on a high heat and, once smoking, add the aubergines and cook, turning as necessary, for 35 minutes, or until well charred all over. Set aside to cool slightly. Toss the onion, tomatoes and chilli together in a bowl with a tablespoon of oil and grill in the same pan for 10 minutes, turning as necessary, until very well charred and softened.

Transfer to a bowl, discarding the chilli stem. Once cool enough to handle, peel and discard the skin and stems of the charred eggplants and add the flesh to the bowl of charred vegetables.

Put the tomato paste, paprika, three-quarters of the garlic and 4 tablespoons of oil into a small saucepan on a medium heat and cook, stirring occasionally, until the garlic is fragrant and the tomato paste has turned dark red, about 5 minutes. Transfer this and the grilled vegetables to a food processor, along with 3⁄4 teaspoon of salt and pepper, and blitz until completely smooth. Transfer to a large sauté pan and set aside for your sauce.

In a small bowl, whisk together the tahini, the remaining garlic, the lemon juice, 70ml of water and a pinch of salt until smooth.

Cook the pasta according to packet directions. Reserve 275ml of the pasta water, then drain the pasta well.

Add the reserved pasta water and half the roasted eggplant to the sauce base and heat. Add the drained pasta and stir to warm through, about 2 minutes.

Toss the remaining roasted aubergine with the parsley and the last 3 tablespoons of oil.

Transfer the pasta to a large serving platter with a lip, drizzle over a good amount of the tahini sauce, then spoon over the eggplant and parsley mixture. Serve the extra tahini sauce alongside.

1. 

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