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.

Ingredients

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  -

Method

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.