Smoky charred aubergine with tahini dressing


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





  • Blow torch
  • Barbecue



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


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


Garnish with fresh herbs

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

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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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