Burnt Aubergine with Tahini, Herbs & Pomegranate

Components

The Aubergines

• 4 large aubergines
• 2 tbsp olive oil
• Flaky sea salt

The Tahini Sauce

• 80g tahini (the best quality you can find)
• 1 small clove garlic, crushed
• Juice of 1 lemon
• 60ml ice-cold water
• ¼ tsp fine sea salt

The Herb Salad

• 15g fresh flat-leaf parsley, leaves picked
• 10g fresh mint, leaves picked
• 10g fresh dill, fronds picked
• Seeds of 1 pomegranate
• 1 tbsp olive oil
• Squeeze of lemon juice

To Finish

• 2 tbsp pine nuts, toasted
• 1 tsp Aleppo pepper (or ½ tsp regular chilli flakes)
• Best olive oil, for drizzling

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Method

1. Char the aubergines

Place the aubergines directly over a gas flame, turning with tongs every few minutes, until the skin is completely blackened and the flesh inside is utterly soft — about 15 minutes. Alternatively, halve them and roast cut-side down on a lined tray at 220°C fan for 35–40 minutes.

2. Prepare the flesh

Once cool enough to handle, peel away the charred skin and let the flesh drain in a colander for 10 minutes. Tear into rough strips, season with salt, and arrange on a serving plate.

3. Make the tahini sauce

Whisk the tahini with garlic, lemon juice, and salt. Add the ice-cold water a splash at a time, whisking until the sauce is smooth, pourable, and the consistency of double cream.

4. Assemble the herb salad

Toss the parsley, mint, and dill with the pomegranate seeds, olive oil, and lemon juice. Be gentle — you want it loose, not crushed.

5. Bring it together

Spoon the tahini generously over the aubergine. Top with the herb salad, scatter with pine nuts and Aleppo pepper, and finish with your best olive oil.

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To Serve

Serve at room temperature with warm flatbread. This is a sharer — put it in the middle of the table and let everyone dig in.

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After Cooking