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
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 yoghurt 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
- Spread the aubergine tahini across a serving plate. Finish with a dusting of ras el hanout and a drizzle of olive oil.
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