Charred Tomato and Tahini Aubergine

If you love veg and you love aubergine, then you’ll love this. This smoky, charred aubergine with a no cook tomato and tahini sauce is so easy, so fresh and so delicious.

Done in 25 minutes

Serves 4

Dish by Mia Jacobs

Ingredients

For the tomato sauce

1good quality tomato (heirloom/beefsteak for eg.)

2 tsprose harissa

1 tspred wine vinegar

1small garlic clove, grated

1 tbspolive oil

to tastesalt and freshly cracked pepper

For the tahini sauce

6 tbspgood quality tahini

to tastelemon juice

to thincold water

to tastesalt

For the charred aubergine

2medium-large aubergines

To serve

150ghummus

1 tspsumac

to servefresh parsley, finely chopped

a drizzleextra virgin olive oil

This is what you need to make for those friends and family who claim they don't like aubergine. It's the perfect way to showcase aubergine - it's smoky, it's custardy soft and it's packed with flavour. This one will have Ottolegnhi quaking in his boots.

Method

Grate the tomato over a seive and season with salt. Discard (or drink!) the tomato juice and transfer the thick tomato pulp to a bowl and combine with the other ingredients. Season to taste.

In another bowl, mix together the tahini and lemon juice slowly adding in water until you get a drizzleable sauce (about the consistency of double cream). Season to taste and set to one side.

Char the aubergine over a gas hob (or place under grill) for around 6-8 minutes until blistered and charred on the outside but soft and jammy on the inside. Once cooked, place the whole aubergines in a bowl and cover with a plate to allow them to steam.

Cut the aubergines lengthwise down the middle and fold out. Allow any juices to drain out for a few minutes then spoon plenty of hummus onto a large plate, smooth around then top with the whole aubergines. Top with the tahini sauce, tomato sauce, plenty of fresh parsley, sumac and olive oil. Serve with bread, cous cous, rice or on its own.

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Mia Jacobs

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Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.