Roasted Aubergine with Tahini and No Cook Harissa Tomato Sauce

If you love veg and you love aubergine, then you’ll love this. This smoky, charred aubergine with a no cook tomato sauce and creamy tahini is so easy, so fresh and so delicious.

10 prep

30 minutes cook

Serves 2-4

Mia Jacobs

Ingredients

For the tomato sauce

1good quality large tomato (heirloom/beef)

1 tbsprose or chipotle harissa

1 tspred wine vinegar

1small garlic clove, grated

2 tbspextra virgin olive oil

to tastesalt and freshly cracked pepper

2 tsppomegranate molasses

For the tahini sauce

6 tbspgood quality tahini

to tastelemon juice

to thincold water

to tastesalt

For the charred aubergine

2medium-large aubergines

To serve

200ggood quality hummus

to garnishsumac

to servefresh parsley, finely chopped

a drizzleextra virgin olive oil

This is what you need to make for those friends and family who claim they don't like aubergine. It's the perfect way to showcase aubergine - it's smoky, it's custardy soft and it's packed with flavour. This one will have Ottolegnhi quaking in his boots. Works as a side or main with bread and crispy chickpeas.

Method

Preheat oven to 200 degrees fan or 220 degrees C. Leaving them whole, drizzle the aubergines with plenty of olive oil and sprinkle with salt. Place into the oven for 30 minutes.

Grate the tomato over a sieve and season with salt. Discard (or drink!) the tomato juice and transfer the thick tomato pulp to a bowl and combine with the other ingredients. Season to taste.

In another bowl, mix together the tahini and lemon juice slowly adding in water until you get a drizzleable sauce (about the consistency of double cream). Season to taste and set to one side.

Once cooked, cut the aubergines lengthwise down the middle and fold out. Allow any juices to drain out for a few minutes then spoon plenty of hummus onto a large plate, smooth around then top with the whole aubergines. Top with the tahini sauce, tomato sauce, plenty of fresh parsley, sumac and olive oil. Serve with bread, cous cous, rice or on its own.

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Mia Jacobs

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Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.