Gluten Free Aubergine and Red Lentil Pasta with Lemon, Tahini and Pomegranate

Free from Gluten, Egg, Soya, Wheat, Dairy, Nuts
Vegetarian, Vegan, Without crystal sugar

Ingredients

Change Quantities:
  • 1 aubergine
  • 50g tahini
  • 2 tbsp lemon juice
  • 2 garlic cloves
  • 1 tsp ground cumin
  • 2 tbsp olive oil
  • salt and pepper
  • 2 tbsp fresh parsley or coriander
  • 1 red onion
  • 125g FREEE Red Lentil Penne Pasta
  • 2 tsp pomegranate seeds
  1. Pierce the aubergine and roast it whole under an electric grill for 45 minutes turning regularly over an open flame for 15 minutes, carefully turning regularly. The skin will become black and burnt.  If possible add the garlic cloves for the last 5 minutes of cooking.
  2. Put the tahini and lemon juice into a mixing bowl and stir to make a paste. Mash the garlic and add this with the cumin, stirring to combine.
  3. Mix in the oil, salt and pepper.
  4. Scoop the soft aubergine flesh out of the burnt shell into the mixing bowl.
  5. Chop the parsley or coriander and add this to the bowl.
  6. Slice the onion into thin slices and put them into a large saucepan.
  7. Fill the pan with boiling water, add salt and bring to a rapid boil.
  8. Add the pasta and cook for 6-8 minutes.
  9. Drain the pasta and return it to the pan.
  10. Add the prepared aubergine mixture, salt and pepper and stir to combine.
  11. Scatter the pomegranate seeds over the top and serve.

Equipment

Large saucepan

Cooking time

6-8 minutes

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Ingredients

Change Quantities:
  • 1 aubergine
  • 50g tahini
  • 2 tbsp lemon juice
  • 2 garlic cloves
  • 1 tsp ground cumin
  • 2 tbsp olive oil
  • salt and pepper
  • 2 tbsp fresh parsley or coriander
  • 1 red onion
  • 125g FREEE Red Lentil Penne Pasta
  • 2 tsp pomegranate seeds

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