Grilled Aubergine with Tahini, Pomegranate & Mint
A composed dish built on the contrast between charred aubergine and balancing elements of tahini, pomegranate, and fresh herbs. The aubergine is grilled until deeply caramelised, introducing controlled bitterness, while tahini provides richness, pomegranate adds sweet acidity, and mint lifts the finish.
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Print PinServings: 4 Servings
Calories: 243kcal
Cost: £5.00
Equipment
- 1 Cutting Board and Chef's Knife
- 1 Mixing Bowl
- 1 Whisk
- 1 Barbecue grill, or a Grill Pan
Ingredients
- 2 each Aubergines, medium cut lengthways into 1cm slices
- 40 ml Olive Oil 2½ tbsp
- 6 g Fine Sea Salt 1 tsp
- 2 g Black Pepper, freshly ground ½ tsp
Tahini Dressing
- 80 g Tahini 2¾ oz
- 40 ml Lemon Juice 2½ tbsp
- 1 each Garlic Clove, finely crushed 1 each
- 60 ml Water cold 4 tbsp
- 3 g Fine Sea Salt ½ tsp
Garnish
- 80 g Pomegranate Seeds 2¾ oz
- 10 g Fresh Mint, leaves torn ½ oz
- 10 g Fresh Parsley, chopped ½ oz
- 10 ml Olive Oil 2 tsp
- 1 g Sumac optional ¼ tsp
Instructions
- Place the Aubergine slices on a tray and brush lightly with Olive Oil. Season with Fine Sea Salt and Black Pepper.
- Heat a grill pan or barbecue to high heat. Grill the Aubergine slices for 3–4 minutes on each side until well coloured with defined char marks and fully softened. Transfer to a tray and allow to rest slightly.
- Prepare the Tahini Dressing by whisking the Tahini, Lemon Juice, and Garlic together. Gradually add the Water, whisking continuously until a smooth, pourable consistency is achieved. Season with Fine Sea Salt.
- Arrange the grilled Aubergine on a serving plate in a slightly overlapping pattern.
- Spoon the Tahini Dressing over the Aubergine, allowing some areas to remain visible.
- Scatter the Pomegranate Seeds, Fresh Mint, and Fresh Parsley evenly over the dish.
- Finish with a light drizzle of Olive Oil and a pinch of Sumac if using.
Presentation
- Serve warm or at room temperature. The dish should appear layered and natural, with visible contrast between the charred aubergine, pale tahini, and vibrant garnishes.
Notes
The aubergine must be properly charred to introduce the intended bitterness. Insufficient colouring will result in a flat flavour profile.
The tahini dressing should be smooth and lightly acidic. Adjust with small amounts of water or lemon juice to achieve balance.
Pomegranate provides both acidity and sweetness, acting as a counterpoint to the bitterness of the aubergine.
Mint should be added just before serving to preserve freshness and aroma.
This dish can be enhanced with a small amount of yoghurt folded into the tahini for a lighter finish, or a pinch of chilli for additional contrast.
Nutrition
Calories: 243kcal | Carbohydrates: 10g | Protein: 4g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Sodium: 883mg | Potassium: 187mg | Fiber: 2g | Sugar: 3g | Vitamin A: 334IU | Vitamin C: 11mg | Calcium: 44mg | Iron: 1mg
Rate this Recipe
✨ Tried this recipe? We’d love your feedback! 💬 Leave a comment above and ⭐️ give it a star rating — it helps others and makes our kitchen happy too.
Grilled Aubergine with Tahini, Pomegranate & Mint
A composed dish built on the contrast between charred aubergine and balancing elements of tahini, pomegranate, and fresh herbs. The aubergine is grilled until deeply caramelised, introducing controlled bitterness, while tahini provides richness, pomegranate adds sweet acidity, and mint lifts the finish.
⭐ Have you tried this recipe? Click the stars to rate it and leave a quick comment below.
Print PinServings: 4 Servings
Calories: 243kcal
Cost: £5.00
Equipment
- 1 Cutting Board and Chef's Knife
- 1 Mixing Bowl
- 1 Whisk
- 1 Barbecue grill, or a Grill Pan
Ingredients
- 2 each Aubergines, medium cut lengthways into 1cm slices
- 40 ml Olive Oil 2½ tbsp
- 6 g Fine Sea Salt 1 tsp
- 2 g Black Pepper, freshly ground ½ tsp
Tahini Dressing
- 80 g Tahini 2¾ oz
- 40 ml Lemon Juice 2½ tbsp
- 1 each Garlic Clove, finely crushed 1 each
- 60 ml Water cold 4 tbsp
- 3 g Fine Sea Salt ½ tsp
Garnish
- 80 g Pomegranate Seeds 2¾ oz
- 10 g Fresh Mint, leaves torn ½ oz
- 10 g Fresh Parsley, chopped ½ oz
- 10 ml Olive Oil 2 tsp
- 1 g Sumac optional ¼ tsp
Instructions
- Place the Aubergine slices on a tray and brush lightly with Olive Oil. Season with Fine Sea Salt and Black Pepper.
- Heat a grill pan or barbecue to high heat. Grill the Aubergine slices for 3–4 minutes on each side until well coloured with defined char marks and fully softened. Transfer to a tray and allow to rest slightly.
- Prepare the Tahini Dressing by whisking the Tahini, Lemon Juice, and Garlic together. Gradually add the Water, whisking continuously until a smooth, pourable consistency is achieved. Season with Fine Sea Salt.
- Arrange the grilled Aubergine on a serving plate in a slightly overlapping pattern.
- Spoon the Tahini Dressing over the Aubergine, allowing some areas to remain visible.
- Scatter the Pomegranate Seeds, Fresh Mint, and Fresh Parsley evenly over the dish.
- Finish with a light drizzle of Olive Oil and a pinch of Sumac if using.
Presentation
- Serve warm or at room temperature. The dish should appear layered and natural, with visible contrast between the charred aubergine, pale tahini, and vibrant garnishes.
Notes
The aubergine must be properly charred to introduce the intended bitterness. Insufficient colouring will result in a flat flavour profile.
The tahini dressing should be smooth and lightly acidic. Adjust with small amounts of water or lemon juice to achieve balance.
Pomegranate provides both acidity and sweetness, acting as a counterpoint to the bitterness of the aubergine.
Mint should be added just before serving to preserve freshness and aroma.
This dish can be enhanced with a small amount of yoghurt folded into the tahini for a lighter finish, or a pinch of chilli for additional contrast.
Nutrition
Calories: 243kcal | Carbohydrates: 10g | Protein: 4g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Sodium: 883mg | Potassium: 187mg | Fiber: 2g | Sugar: 3g | Vitamin A: 334IU | Vitamin C: 11mg | Calcium: 44mg | Iron: 1mg
Rate this Recipe
✨ Tried this recipe? We’d love your feedback! 💬 Leave a comment above and ⭐️ give it a star rating — it helps others and makes our kitchen happy too.