Smoky charred aubergine with tahini dressing
- Side
- 2
- 45 minutes
Smoky charred aubergines are unbelievably delicious – and the beautiful garnishes in this recipe from Rishim Sachdeva bring sharpness, creaminess and freshness to the soft, smoky aubergine. The simple tahini sauce is made by mixing tahini with garlic, lemon juice and plenty of Carapelli extra virgin olive oil. It's so delicious you'll want to put it on everything!
Ingredients
Metric
Imperial
- 1 large aubergine
- 50ml of tahini
- 1 garlic clove, grated to a paste
- 30ml of extra virgin olive oil, plus more for drizzling
- 1 dash of lemon juice
- cold water, as needed
- 5 Kalamata olives, roughly chopped
- 10g of banana shallot, thinly sliced into rings
- 20g of pumpkin seeds, roughly chopped
- 1 pinch of soft herbs, such as parsley or coriander
- sea salt, to taste
Equipment
- Blow torch
- Barbecue
Method
Bruise the aubergine by gently banging it on the kitchen table
Rub the aubergine with a drizzle of olive oil, and season with a pinch of flaky salt
Roast the aubergine on a barbecue or under a grill until it becomes smoky, mushy, and very steamy. This should take about 12–15 minutes, depending on its size
Allow the roasted aubergine to cool down to room temperature, approximately 15 minutes
Meanwhile, mix the tahini with the finely grated garlic, olive oil, lemon juice, and a touch of chilled water if needed. Store the dressing in the fridge until ready for use
- 50ml of tahini
- 1 garlic clove, grated to a paste
- 30ml of extra virgin olive oil, plus more for drizzling
- 1 dash of lemon juice
- cold water, as needed
Dress the olives with a drizzle of olive oil
- 5 Kalamata olives, roughly chopped
Carefully peel the skin off the cooled aubergine, trying to keep the whole aubergine intact
Transfer the peeled aubergine to a serving plate and use a culinary blow torch to char the aubergine again, drizzling with a touch more olive oil if needed
Drizzle the prepared tahini dressing over the aubergine and very briefly char the dressing using the blow torch
Season with more salt to taste and sprinkle the shallots, pumpkin seeds and Kalamata olives on top
- 10g of banana shallot, thinly sliced into rings
- 20g of pumpkin seeds, roughly chopped
Garnish with fresh herbs
- 1 pinch of soft herbs, such as parsley or coriander
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
