Name: Barbecued Eggplant with Tahini
Prep time: 5 min
Cook time: 25 min
Yield: 4 servings
Ingredients: 2 large eggplants; 4 tbsp tahini; 2 tbsp lemon juice; 1 clove garlic, minced; 4 tbsp cold water; to serve pomegranate seeds or pickled red onion; to serve fresh flat-leaf parsley; to serve pine nuts, toasted; to serve olive oil and flatbread

Servings

⏱ 5 Prep

🔥 25 Cook

🥕 Ingredients

2 large eggplants
4 tbsp tahini
2 tbsp lemon juice
1 clove garlic, minced
4 tbsp cold water
to serve pomegranate seeds or pickled red onion
to serve fresh flat-leaf parsley
to serve pine nuts, toasted
to serve olive oil and flatbread

👩‍🍳 Method

Place whole eggplants directly on barbecue grates over high heat. Cook turning occasionally for 20–25 minutes until skin is completely charred and eggplant feels soft throughout.

Transfer to a colander and cool slightly. Peel away charred skin. Tear flesh into strips — do not rinse or you lose the smoky flavour. Drain 10 minutes.

Make tahini sauce: whisk tahini, lemon juice, garlic and water until smooth and creamy. Season with salt. Add more water if needed — it should pour easily.

Arrange eggplant on a plate, drizzle with tahini sauce, scatter over pomegranate, parsley and pine nuts. Finish with olive oil. Serve with flatbread.

💡 Chef's Notes

The charring is not optional. It creates the smoky depth that makes this dish extraordinary.