Grilled aubergine with homemade tahini

Aubergine, also known as eggplant, is a versatile vegetable that can be grilled, roasted or fried to make delicious vegetarian dishes. Its purple colour comes from the anthocyanin pigment, which acts as a great anti-oxidant and anti-inflammatory.

Prep Time 10 mins
Cook Time 15 mins
Servings 6 people


  • 3 aubergines
  • 2 tbs olive oil or butter
  • salt and pepper to taste
  • homemade tahini (see my recipe)
  • handful of parsley with stems removed


  1. Preheat the grill to its highest setting
  2. Cut the aubergines in half lengthways, leaving the stalks intact. Score the flesh with a knife to make a criss-cross pattern
  3. Brush the flesh side with 2 tablespoons of olive oil or butter and season with salt and pepper
  4. Put the aubergines, flesh-side down, and grill for 10 minutes, until softened. Turn the aubergines over and grill for a further 5 minutes
  5. Remove from grill and drizzle with tahini and sprinkled parsley to serve

You may prefer to scoop out the aubergine flesh to make a side dish of baba ganoush