Easy, smoky, creamy. 
Delish as part of a charcuterie board, starter with flatbreads, or just as a snack.
Ideally this should be done on the bbq. Adding that smoky flavour.
Serves 4
Wine Pairing - Les Equilibritstes Hirsute Rouge 


  • 1 large aubergine
  • Salt to season
  • 1 ½ tbsp tahini paste
  • 2 cloves of garlic
  • 1 tbsp lime juice
  • 1 tsp cayenne pepper
  • 1 tsp smoked paprika
  • Drizzle olive oil to garnish
  • Toasted pine nuts to garnish
  • Pomegranate seeds to garnish
  • Small bunch Parsley leaves chopped to garnish


  1. If using a bbq heat to about 250 celsius.
  2. Place the whole eggplant on the bbq or your grill if using.
  3. Turn the aubergine constantly.
  4. Skin should be well charred and flaky
  5. Take about 15-20 minutes.
  6. Remove from the heat.
  7. Let it cool.
  8. Remove the charred skin.
  9. If using the oven, preheat the oven to 200 celsius if fan, 220 if not.
  10. Cut aubergine in half.
  11. Score the flesh in criss cross motion.
  12. Sprinkle the flesh with salt.
  13. Place the halves, flesh side down on a baking sheet and drizzle with olive oil.
  14. Bake for 40 minutes.
  15. Remove from oven and set aside to cool.
  16. Either way, when cooled, scoop out the flesh of the aubergine and drain in a colander.
  17. Leave for a few minutes to drain.
  18. Transfer the flesh to a blender.
  19. Add the tahini, garlic, lime juice, cayenne and paprika.
  20. Blitz well until all blended.
  21. Transfer it all to a small bowl.
  22. Cover and refrigerate for an hour.
  23. When serving, drizzle with olive oil, top with pine nuts, pomegranate and chopped parsley.