Go Back
Charred grilled aubergine slices drizzled with tahini sauce, pomegranate molasses, and toasted pine nuts on a white platter

Grilled Aubergine with Tahini Drizzle

Charred aubergine rounds finished with a lemony tahini sauce, pomegranate molasses, and toasted pine nuts, ready in under an hour.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Middle Eastern
Calories: 230
Ingredients Method Notes

Ingredients
  

Aubergine
  • 2 aubergines (eggplant) large (about 900g); sliced into 1.5 cm rounds
  • 1 tsp salt for drawing out moisture
  • 3 tbsp olive oil for brushing
  • 1/4 tsp black pepper
Tahini Drizzle
  • 1/3 cup tahini (80g); well stirred
  • 3 tbsp lemon juice fresh
  • 1 garlic small clove; grated or minced
  • 3 water -4 tbsp; adjust for pourable consistency
  • 1/4 tsp salt
To Finish
  • 1 tbsp pomegranate molasses or swap lemon plus honey
  • 2 tbsp flat-leaf parsley chopped
  • 2 tbsp pine nuts toasted
  • 1/2 tsp sumac optional

Method
 

Salt the Eggplant
  1. Slice aubergines into 1.5 cm (1/2 inch) rounds and lay them on a wire rack or in a colander.
  2. Sprinkle both sides with the salt and let sit for 15 minutes until beads of moisture appear on the surface.
  3. Pat the slices dry with paper towels to remove excess water and surface salt.
Make the Tahini Drizzle
  1. Whisk tahini, lemon juice, garlic, and salt in a small bowl until it seizes into a thick paste.
  2. Add water one tablespoon at a time, whisking, until the sauce turns pale and pourable, about 3 to 4 tbsp total.
  3. Taste and add more lemon or salt if needed. Set aside.
Grill the Aubergine
  1. Heat a grill pan or outdoor grill to medium-high, about 200C / 400F.
  2. Brush both sides of each aubergine slice with olive oil and season with black pepper.
  3. Grill in a single layer for 4 to 5 minutes per side until deep char lines form and the flesh turns tender and creamy all the way through.
  4. Transfer each batch to a platter as it finishes.
Assemble
  1. Arrange the grilled aubergine slices on a platter, slightly overlapping.
  2. Drizzle the tahini sauce generously over the top.
  3. Finish with pomegranate molasses, chopped parsley, toasted pine nuts, and a pinch of sumac.

Notes

  • Salt the eggplant slices for the full 15 minutes, don't rush this step.
  • Get the grill pan smoking hot before the eggplant goes on for real char marks.
  • Whisk tahini sauce slowly with water to avoid it seizing into a paste.
  • Toast pine nuts separately in a dry pan, they burn fast in a hot skillet.