This recipe was created by Kali Hamm, a veg scheme member and plant-powered chef. Follow her on Instagram for her latest recipes, news and events.
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Burning aubergine over an open flame transforms an aubergine, it’s such a great way to cook it, the smoky flavour getting into the flesh. This is almost a deconstructed Babaganoush. Serve with pita or fresh bread to dip.
Burn the aubergine over an open flame, turning regularly until charred all over, this should take a few minutes.
You can either use the flame from your gas hob, resting the aubergine just above the flame or do it on an outdoors BBQ.
For the tahini blitz the ingredients in a blender or whisk together in a medium bowl.
Top with some chopped parsley, pomegranate seeds for a nice burst of freshness & toasted seeds or crispy chickpeas for crunch.
Toppings
For chickpeas – drain chickpeas and pat dry, toss with 2 tablespoon oil & seasoning, roast in pre heated over 190c for about 30 minutes until crunchy. They will become crispier as they cool.
Tamari seeds - 100g mixed seeds, place in a fry pan, add 1 tablespoon oil & 1 tablespoon tamari or soy sauce. Toast for a few minutes, turning regularly, until browned.
2 whole aubergine
salt & pepper to taste
olive oil
chopped parsley
Optional toppings
Pomegranate seeds
crispy chickpeas
tamari seeds
Tahini sauce
150g tahini paste
75ml olive oil
150ml water
Juice 1 lemon- 1 lemon 35g
1.5 tsp salt
1 clove garlic -