Grilled aubergine with tahini sauce
This grilled aubergine with tahini sauce can be served as part of a meze or on a piece of toast for a light lunch. It’s vegan, gluten-free, low-carb – and really yummy! Perfect for parties too.
Ingredients
Method
- Cut the aubergine vertically into 1cm slices. Brush them with oil, then grill them on the BBQ or in a griddle pan until soft and lightly charred.
- Meanwhile mix a spoonful of olive oil with the minced garlic and set aside.
- In another bowl, mix the tahini paste with the lemon juice, then add some warm water (about 2 Tbsp) to make a thick sauce. Season it with salt and pepper (you can add some minced garlic to it too).
- When the aubergine is soft and charred, brush them with the garlic oil, then season with salt & pepper. Grill for another 30 seconds on both sides over low heat/flame (don’t burn the garlic!).
- Place the aubergine onto a platter and drizzle with the tahini sauce, then scatter the pomegranate seeds all over.
- Serve warm or at room temperature.