baking tray, large frying pan, large 2lt saucepan, serving dish and mixing bowl

1 medium aubergine
3 garlic cloves
2 tbsp olive oil
100ml water
3 tbsp tahini
3 tbsp lemon juice
2 tbsp fresh parsley or coriander
1 tsp ground cumin
125g FREEE Organic Red Lentil Penne Pasta
1 tbsp pomegranate seeds
oil
salt and pepper

Aubergine and Tahini Sauce 

1. Pre-heat the grill.
2. Rub some oil around the inside of a baking tray.
3. Cut the aubergine in half lengthways, put it flat side down on the baking tray and prick the skin deeply all over with a fork.
4. Roast the aubergine under the grill for 25-30 minutes. The skin will become black and burnt. 
5. Remove the aubergine to a plate and leave to cool.
6. Put the unpeeled garlic cloves on the baking tray and roast until soft, 3-5 minutes. 
7. Put the olive oil into a large frying pan over a very gentle heat. 
8. Scoop the soft aubergine flesh out of the burnt skin, chop it roughly and add it to the pan. 
9. Peel and dice the soft garlic and add it to the pan.
10. Stir and cook gently for 2-3 minutes then remove from the heat.
11. Measure the water into a bowl, add the tahini, and lemon juice and stir to combine. 
12. Finely chop the parsley or coriander and add this to the bowl.
13. Add the ground cumin and season with salt and pepper.
14. Stir the tahini mixture, pour it into the frying pan and stir to combine.
15. Cover and set aside.

Cooking Red Lentil Pasta

1. Three-quarter fill a large 2lt saucepan with water.
2. Add a little salt and bring it to a rapid, rolling boil. 
3. Add the pasta and stir to avoid it sticking.
4. Boil uncovered for 7 minutes.
5. Carefully remove a piece of pasta and cut it with the side of a fork. If the pasta resists, continue to boil and repeat the fork test every minute until it is ‘al dente’ and just cuts through the pasta.
6. Drain the pasta into a colander over the sink. 

Gluten Free Red Lentil Pasta with Aubergine and Tahini Sauce

1. Tip the pasta into the aubergine pan and stir gently to combine.
2. Re-heat the pan gently if required. 
3. Scatter the pomegranate seeds over the top and serve.