Smoky Aubergine Tahini Side

Aubergines thrown whole onto hot coals, left to collapse and char until the flesh inside turns soft and smoky. Mixed back with tahini and yogurt, the result is a rich, earthy side that works alongside grilled meat, fish, or flatbreads. Simple to make and hard to leave alone.

WHAT YOU'LL NEED

Your Somerset Grill
Tongs
Mixing bowl
Spoon or fork

PREP TIME: 10 MINS
COOK TIME: 15 MINS
SERVICES: 4 AS A SIDE

INGREDIENTS:

2 large aubergines

3 tbsp tahini

3 tbsp Greek-style yogurt

1 tsp ras el hanout, plus extra to finish

Olive oil, for drizzling

Salt to taste

Method

Charring the Aubergines

Place both whole aubergines directly onto the hot coals. Leave them to sit for around 10 minutes, turning halfway through.
They'll release moisture, hiss, and may burst — that's exactly what you want. You're looking for them to fully collapse and feel completely soft, especially around the neck. Remove from the coals and set aside to cool.

Top Tip: Don't rush the aubergines. The more thoroughly they collapse over the coals, the deeper and smokier the result will be.

Making the Aubergine Tahini

In a bowl, whisk together the tahini and Greek yogurt until smooth and well combined.
Once the aubergines are cool enough to handle, peel back and discard the charred skin. Use a spoon to scoop out all the soft, smoky flesh into the bowl.
Mix everything together thoroughly, then season with salt and ras el hanout. Taste and adjust — it should be smoky, creamy, and well seasoned.

To Serve