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