Tom Kerridge's Chargrilled Aubergines with Tahini Dressing
Chargrilling really brings out the smoky flavour of aubergines beautifully. These are served with a tahini dressing that’s both tangy and creamy and they are guaranteed to go down a treat at your summer Sunday lunch.
Ingredients
Method
Slice the aubergines into 1cm-thick slices and lay them out on two baking trays. Sprinkle them evenly with salt and leave for 5 minutes, to draw out the excess moisture. Pat each slice dry with a paper towel. Turn them all over and repeat the same process on the other side.
Brush each slice of aubergine lightly with extra virgin olive oil on both sides and then lay them onto a medium hot barbecue and cook until nicely charred on both sides. Remove them from the barbecue and place them on a tray to cool.
Meanwhile make the tahini dressing by placing the yoghurt, tahini, garlic, parsley and water into a small bowl. Season well with salt and stir until combined.
When you are ready to serve, lay the cooled aubergine slices onto a serving plate, and spoon over the tahini dressing. Sprinkle over the pomegranate seeds and the zaatar and serve.
Tom’s tips
Why salt aubergines? It draws out moisture and stops them from going soggy while cooking. Aubergines that have been salted char really well on the barbecue with plenty of crispy bits that taste incredible.
Out of barbecue season, you could use a griddle pan to get a similar charred taste.
