We are trialling a gluten free food box scheme in our webshop to help those with coeliac disease or gluten intolerances. It is the only item available to shop currently. Please only order if you suffer from these conditions. Limited to 1 box per household per week. Orders not adhering to this will unfortunately be cancelled & refunded. Stock availability is limited and the shop will close each day when limits are reached.
Cut the aubergine in half lengthways, put it flat side down on a parchment lined baking tray and prick the skin several times with a fork.
Heat the electric grill and roast the aubergine under it for 30 minutes. The skin will become black and burnt. If possible add the garlic cloves for the last 5 minutes of cooking.
Put the oil into a frying pan over very gentle heat. Scoop the soft aubergine flesh out of the burnt shell, chop it roughly and add it to the pan.
Finely dice the garlic, add it to the pan, stir and cook gently for 2-3 minutes then remove the pan from the heat.
Measure the water into pan, add the tahini, and lemon juice and stir to combine.
Chop the parsley and add this to the bowl with the cumin, season with salt and pepper.
Fill a large saucepan with boiling water, add salt and bring to a rapid boil.
Add the pasta and cook for 6-8 minutes.
Drain the pasta, tip it into the frying pan, stir to combine and season with salt and pepper.
Scatter the pomegranate seeds over the top and serve.
Equipment
Parchment lined paper tray, frying pan and large saucepan
Cooking time
30 minutes + 2-3 minutes + 6 - 8 minutes
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