Smoky charred aubergine with tahini dressing

5.00

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!

First published in 2024

Ingredients

Metric

Imperial

Equipment

  • Blow torch
  • Barbecue

Method

1

Bruise the aubergine by gently banging it on the kitchen table

2

Rub the aubergine with a drizzle of olive oil, and season with a pinch of flaky salt

3

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

4

Allow the roasted aubergine to cool down to room temperature, approximately 15 minutes

5

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

6

Dress the olives with a drizzle of olive oil

  • 5 Kalamata olives, roughly chopped
7

Carefully peel the skin off the cooled aubergine, trying to keep the whole aubergine intact

8

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

9

Drizzle the prepared tahini dressing over the aubergine and very briefly char the dressing using the blow torch

10

Season with more salt to taste and sprinkle the shallots, pumpkin seeds and Kalamata olives on top

11

Garnish with fresh herbs

  • 1 pinch of soft herbs, such as parsley or coriander

After years spent in modern European kitchens, in 2019 Rishim Sachdeva decided to start cooking plant-based food – and he hasn’t looked back since.

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