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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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: Middle Eastern
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 aubergine
  • 2 cloves of garlic
  • Olive oil
  • Tahini sauce
  • 2 Tbsp tahini
  • Juice of ½
  • Water
  • Juice of ½ lemon
  • Olive oil
  • To serve : Seeds of ½ pomegranate

Method
 

  1. 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.
  2. Meanwhile mix a spoonful of olive oil with the minced garlic and set aside.
  3. 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).
  4. 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!).
  5. Place the aubergine onto a platter and drizzle with the tahini sauce, then scatter the pomegranate seeds all over.
  6. Serve warm or at room temperature.