Grilled Aubergine & Tahini

Treat yourself to the goodness of Grilled Aubergine + Tahini. Toast those aubergines, craft a velvety tahini sauce, sprinkle pistachios for a satisfying crunch, and garnish with pomegranate. Yum.

Serves 4

30 Mins Prep

Forkin’ Easy


2 medium size Aubergine
Raw Tahini
1 Lemon
50g Roasted Pistachios
50g Pomegranate Seeds
10 -12 Blueberries
Date Syrup
Sea Salt
Extra Virgin Olive Oil


Roasting the Aubergines:

  1. Char the Aubergines on an open flame or grill for approximately 5 to 7 minutes on each side.
  2. Transfer the charred Aubergines to a sieve and allow them to cool slightly.
  3. To achieve a white Aubergine flash, swiftly peel the eggplants, preserving the top part. Let the peeled Aubergines cool completely on a sieve.


  1. Place the cooled Aubergines on a plate and, using a knife, gently flatten and spread them thinly.
  2. Drizzle with lemon juice and sprinkle sea salt. This step can be done up to 2 hours before serving.
  3. Add the remaining toppings, reserving extra virgin olive oil for the final step.