Smoky aubergine and tahini pasta with feta

Method

1. Pierce the aubergines with a fork. Put the whole aubergines directly on the embers of a barbecue, under a very hot grill or use tongs to hold directly (and carefully) over the flame of a gas hob. Let them scorch all over, turning occasionally, until the skin is charred and the flesh is extremely soft and on the verge of completely collapsing. Set aside to cool a little.
2. Heat a large frying pan over a high heat, add the chilli and blister on all sides (a few minutes). Remove from the pan. Add the oil to the pan, reduce the heat a little then, once hot, add the shallot. Cook over a medium heat for 3-4 minutes until tender. Stir in the garlic and tomato purée and cook for another minute. Add the cherry tomatoes. Cook, stirring regularly for 5-6 minutes, until collapsing. Chop the chilli and return this to the pan.
3. Meanwhile, bring a large pan of salted water to the boil and cook the pasta until al dente according to the pack instructions. Reserve a mug of the cooking water before draining.
4. Once the aubergine is cool enough to handle, peel and discard the skin. Roughly chop the flesh and add it to the pan of tomatoes. Cook for a few minutes to make a rich sauce. Season with salt and pepper.
5. In a small bowl, whisk the tahini and lemon juice, plus the ice-cold water to make a drizzle-able sauce.
6. Tip the drained pasta into the pan of sauce along with a good glug of the reserved pasta water and stir until well coated.
7. To serve, divide between plates, drizzle over the tahini sauce and scatter over the herbs and feta.