Recipe & photography by Izzie Cox
Serves 4-6
Ingredients
3 aubergines
3 tbsp extra virgin olive oil
4 garlic cloves finely chopped
1 tsp smoked paprika
1 tsp ground coriander
½ tsp ground cinnamon
1 tbsp rose harissa paste
1 tbsp tomato puree
1 x 400g tin chopped tomatoes
400g Northern Pasta Co gigli
4 tbsp tahini paste
Juice of 1 lemon
Salt and freshly ground black pepper
15g coriander, finely chopped
Method
Preheat the oven to 220C/200C Fan. Prick 2 of the aubergines all over with a fork and place on a baking paper lined tray. Roast in the oven for 45 minutes or until charred and collapsed. Place in a bowl and cover with cling film. Once cool, peel the skin off the aubergines and shred the flesh.
Meanwhile, slice the remaining aubergine into 1.5cm slices. Toss with 2 tbsp olive oil and plenty of salt and pepper. Spread out onto a baking paper lined tray and roast for 15-20 minutes, until soft but not coloured.
Heat the remaining olive oil in a large saucepan and add the garlic and fry for 1-2 minutes. Add the paprika, coriander and cinnamon and fry for a further minute. Add the harissa and tomato puree and chopped tomatoes. Fill the tin halfway with water and add to the pan with plenty of salt and pepper. Cook until thick and reduced, taste for seasoning.
Cook the gigli in a large pan of salted boiling water for 4 minutes until al dente.
In a bowl mix together the tahini, lemon and plenty of salt and pepper. Add enough water to create a sauce the texture of thick double cream.
Toss the pasta in the tomato sauce with the aubergine flesh. Pour into a large baking dish, top with the aubergine slices and dollops of tahini sauce. Turn the oven down to 200C/180C Fan and bake for 15 minutes. Finish with the chopped coriander.
