Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.

Charred Aubergines with Tahini and Coriander Dressing

How to dress up an aubergine! The two dressings on these create a unique yet totally delicious combination of flavours. A great protein packed vegetarian dish, thanks to the Tahini by Belazu. These would also work brilliantly though as a side dish to lamb.

Serves: 4

Prep: 5 minutes
Cooking: 30-40 minutes
Total: 35-45 minutes

Difficulty: easy


4 aubergines halved lengthways

3 tbsp Pomegranate seeds

fresh coriander leaves

For the Tahini Dressing:-

4 tbsp fresh tahini – we love Belazu’s

juice of 2 limes

1 crushed garlic clove

For the coriander dressing/puree

120g bunch fresh coriander, stalks removed

1 garlic clove

juice of 1 lemon

1 green chilli, deseeded

5 tbsp extra virgin olive oil

Lay a large sheet of parchment paper on top of a large sheet of foil and put your halved aubergines on top. Season and drizzle generously with olive oil.

Either place in a roasting tray in a hot oven or directly on the grill of a medium barbecue. If cooking on the barbecue almost seal the foil so that there is just a small hole in the top to let out steam. Cook for 34-45 minutes.

In a bullet or blender blitz together the ingredients for the coriander puree. Add extra olive oil if necessary to make it a drizzling consistency.

Whisk together the garlic, tahini and lime juice adding olive oil and more lime if it becomes too thick.

Lay your aubergines on a platter, drizzle over the two dressings and finish with the pomegranate seeds and coriander leaves.

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