1smallgarlic clove, crushed to a paste with a little salt
30gtahini
1Tbsplemon juice
2–3Tbspwater, or juices from the grated tomato
salt and black pepper
Herb oil
15gcoriander (cilantro), or flat-leaf parsley
½green chili, deseeded if you like
1 ½Tbspextra virgin olive oil
salt and black pepper
How I make it
Prickle the aubergine with a fork in a few places and burn directly over a naked gas flame until blackened all over and soft on the inside, 10-20 minutes depending on the size of the aubergine. Turn occasionally. See notes below for alternative cooking methods.
When cool enough to handle, remove the burnt skin as best you can (use only your hands and under no circumstance be tempted to use running water). Or leave the skin on for dramatic effect (keeping in mind it makes it a little more tricky to eat).
Meanwhile, boil the egg to your liking. I prefer mine soft in the middle but otherwise firm and boil it for 7 minutes. When cool enough to handle, peel and slice in half lengthways.
At the same time, grate the tomatoes cut-side down. Discard the skin. Mix the grated tomato with the tomato paste and chili flakes and season.
At the same time, mix the ingredients for the tahini sauce and season. Start with 2 Tbsp water or tomato juices and add more if necessary. The sauce should be runny but still be a sauce, not a liquid. If you want, you can substitute the tomato juices from the grated tomato for the water, it makes for an even tastier sauce.
At the same time, blitz the ingredients for the herb oil with a stick blender and season. If you don’t have a stick blender (or want to save on the dishes), just tear the coriander leaves from the stalks, thinly slice the chili and use as separate toppings instead of a herb oil.
Make an incision into the aubergines and unfold. Top with everything else: egg, grated tomato (I use a fork, leaving the runny juices behind), tahini sauce, herb oil (or coriander leaves and green chili slices) and pomegranate seeds. Reserve a little of each topping to make sure there’s more to add when the top layer is gone. Enjoy!
Tips & notes
If you don’t have a gas stove og gas barbecue available, bake in the oven on maximum temperature until the aubergine is collapsed and is completely soft on the inside, 30-60 minutes. Turn at least once during cooking.
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