Smoked Aubergine and Tahini Dip

This smoked aubergine and tahini dip is absolutely delicious. It’s also vegan so there shouldn’t be anyone who can’t eat it.

The Big Green Egg is the perfect tool for charing the aubergines. Cooking them over a naked flame gives them a lovely smoked flavour and allows the insides to steam themselves. The only thing you need to make sure you do is prick them before you put them on the BBQ as otherwise they turn themselves into bombs that could explode at any time while they are cooking.

The dip is flavoured with lemon juice and parsley, then sprinkled with pomegranate seeds, which add little flavour sensations and texture.

Cooking surfaces

BBQ Temperature


  • 2 Aubergines (roughly 700g)
  • 3 tbsp Tahini (not Cypressa brand, see the notes)
  • Juice 2 lemons
  • 1 clove garlic, crushed
  • Parsley, 1 handful roughly chopped
  • Half a pomegranate, seeded
  • Salt and pepper to taste
  • 2 tbsp olive oil


  1. Setup your Egg for a direct cook with the stainless steel grid above the coals. Get it to 250°C.
  2. Pierce your aubergines with the tip of a knife before putting them onto the grill.
  3. Turn your aubergines every few minutes until they’ve thoroughly softened through, this will take about 20-25 minutes. 
  4. Take them off the Egg and let them cool enough so that you can handle them.
  5. Cut them in half lengthways and use a spoon to scoop out the flesh into a bowl, discard the skins. 
  6. Mash the flesh a little with a fork. 
  7. Add the tahini, garlic, lemon juice and parsley and mix through.
  8. Season to taste.
  9. Sprinkle over the seeds from the pomegranate and drizzle over the oil.


I’ve found the most common tahini in the supermarkets to be far too bitter, it’s the Cypressa brand. Avoid it as your dish will taste awful. I visited my local Asian grocer and bought one that was much runnier and far less bitter, it’s so much better. 

The Uk's largest repository of recipes designed for the Big Green Egg

Garlic Bread
Rotisserie Recipes
LetzQ Spit with pork
French trimmed rack of lamb
Venison Wellington
Game and Poultry
Spatchcock Chicken
Fish and Seafood
Rasperry and almond cake
Garlic Bread
Breads and Pizza

The UK's number 1 Big Green Egg cookery school

General class information

  • Group classes at our base just outside Cambridge.
  • Private classes where we come to you.
  • Focused purely on the Big Green Egg.
  • Hands on, you're cooking.
  • Established in 2015.

Group Class Details

Group classes

Private Class Details

Emma and Matt Willis

You can really help our small business by clicking on these links to take you to Amazon. Everything you then buy, for 24 hours after clicking the link, will lead to us getting a tiny referral fee, no matter what you buy. Use the link each time you shop.

Each purchase after clicking, will help with funding our live cooks, or having the time to answer the phone when you want some advice. It doesn't cost you a thing.

Big Green Egg