Creamy Cauliflower tahini dip

Smoked Aubergine And Tahini


[wpurp-searchable-recipe]Smoked Aubergine And Tahini – – – [/wpurp-searchable-recipe]


For the Aubergine:

1 aubergine

For the Dressing:

1.5 tbsp tahini

1.5 tbsp water

½ clove of garlic, finely chopped

Juice of ½ a lemon

Pinch of Himalayan pink salt



Parsley & sumac


  1. Turn the grill to a medium/high heat.
  2. Pierce the aubergines 3-4 times and place onto a baking tray. Grill for 20-30 minutes. Turn the aubergines every 5 minutes or so until blackened and their skin starts to feel soft and a little collapsed.
  3. Meanwhile, make the dressing. Combine all of the dressing ingredients in a jar and whisk. It might look a little curdled to start with but just keep whisking and you will soon get a deliciously smooth dressing.
  4. Once the aubergines are cooked, remove them from the oven and set aside to cool a little before gently removing the outer skin, trying to keep the shape of the flesh.
  5. Serve the whole aubergine with the dressing drizzled over the top and a generous sprinkling of parsley and sumac.
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