Photo by: Jonathan Lovekin

Burnt aubergine with tahini

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1 large aubergine
70g tahini paste
60ml water
2 tsp pomegranate molasses
1 tbsp lemon juice
1 garlic clove, crushed
3 tbsp chopped parsley
3 mini cucumbers (180g in total, optional)
90g cherry tomatoes (optional)
seeds from ½ large pomegranate (90g)
a little olive oil to finish
salt and black pepper

This can be a potent dip or condiment that you can serve with raw vegetables or to accompany lamb or fish. Or, with the optional chunks of cucumber and tomato, it can be a gloriously refreshing summer salad that exudes Middle Eastern aromas. You choose.

Serves 2–4

(p 122, Plenty)


The method for this recipe is available in the book Plenty, available to buy here.
Plenty |

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Perfect with

  1. Pomegranate molasses

    Possibly Yotam's desert island luxury, this is a must-have syrup for all Ottolenghi homecooks

    Pomegranate molasses


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