Charred Tomato and Tahini Aubergine

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

Done in 25 minutes

Serves 4

Mia Jacobs

Dish by Mia Jacobs

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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.


Grate the tomato over a seive 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.

Char the aubergine over a gas hob (or place under grill) for around 6-8 minutes until blistered and charred on the outside but soft and jammy on the inside. Once cooked, place the whole aubergines in a bowl and cover with a plate to allow them to steam.

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

Mia Jacobs

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