Summer 2022

Sophie of Mob’s Smoked Aubergine and Harissa Rigatoni Recipe

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Serving: 2


1 Aubergine

25g Sourdough Bread

Handful of Parsley

1 Lemon

3 Cloves of Garlic

1 Tbsp Tomato Puree

2 Tbsp Rose Harissa Paste

50g Butter

200g Rigatoni

30g Pecorino

Maldon Sea Salt Flakes


  1. Light your gas hob to a medium flame. Put your aubergine directly on top, and char for a few minutes on each side until it is totally soft and charred. Set aside to cool.
  2. Very finely slice your sourdough bread, then pop it on a baking tray. Drizzle it with olive oil, then bake for 10 minutes until crisp and lightly golden.
  3. Roughly chop your parsley. Pop this into a food processor along with your toasted bread, lemon zest, then whizz into bright green breadcrumbs.
  4. Once your aubergine is cool enough to handle, peel of it’s skin and discard it. Shred the rest of your aubergine with a fork – it should be soft enough to mash.
  5. Heat a large pan of salted water using Maldon Sea Salt flakes for taste. Add your pasta and cook until al dente – a couple of minutes less than the packet says normally.
  6. Finely slice your garlic.
  7. Heat a glug of olive oil in a sauté pan, then add your garlic and a pinch of Maldon Sea Salt and cook over a gentle heat for a couple of minutes until fragrant.
  8. Add your tomato puree, harissa and butter.
  9. Add your smoky aubergine, along with a splash of pasta water to emulsify the mixture.
  10. Get your drained pasta in the pan and give it a good mix. Grate in your pecorino and squeeze in your lemon juice, then season to taste with a good pinch of Maldon Sea Salt and black pepper.
  11. Spoon your pasta into bowls, then top with your breadcrumbs and a little more Maldon Sea Salt flakes. Dig in!
3.8/5 (186 Reviews)


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