Heat the coconut oil and 1 tbsp of the olive oil in a large, heavy-based frying pan over a medium heat. When it is hot, add the aubergines and cook, stirring, for around 5 minutes, then add the onion and a pinch of salt and sauté for 15 minutes, stirring regularly, until the aubergines are soft, tender and browning and the onion is translucent and also beginning to brown. If the pan seems dry at any point, add another splash of olive oil.

Add the garlic, olives, red pepper paste, tomato purée, paprika, fennel seeds, sunflower seeds and pine nuts and cook, stirring, for 3 minutes.

Meanwhile, in a small bowl, mix together the ground flaxseeds and 1 tbsp of water in a bowl and allow to soak for 5 minutes.

Tip the aubergine mixture into a food processor along with the rosemary, parsley, lemon zest and 50g of the cooked Puy lentils. Blitz briefly to form a rough purée, but don’t go too far – the balls need texture, and too much whizzing will make them mushy.

Transfer the purée to a bowl and add the rest of the lentils, 5 tbsp of the breadcrumbs, the soaked flaxseeds, the gram flour, baking powder, a generous pinch of salt and some black pepper. Mix well with a spoon, then chill to firm up for an hour.

When ready to cook, heat a splash of oil in a clean non-stick frying pan over a medium heat. First, cook a nugget of the mixture to check its texture and seasoning. If it seems too wet, add more of the breadcrumbs. Season if necessary.

Using a tablespoon, scoop out pieces of mixture and form into 16 firm, golf-ball-sized ‘meatballs’ using 2 spoons or floured hands.

Add the remaining 2 tbsp of oil to the pan and fry the balls gently, in batches, turning often, until they are deep brown and quite crisp on the outside. Remove with a slotted spoon and keep warm while you cook the rest.

Meanwhile, cook the pasta in boiling salted water until al dente.

To make the sauce, heat the oil in a pan over a low heat. Add the bruised garlic and allow the flavour to infuse into the oil (don’t let it brown) for around 10 minutes. Remove the garlic and add the passata. Bring to a simmer, adding a pinch of salt and pepper.

Drain the pasta. Add the basil to the tomato sauce, then add the pasta and toss well to coat it in the sauce. Serve the pasta topped with the warm aubergine balls.