The Easiest BBQ Aubergine with Tahini Dressing
This recipe is guaranteed to get your guests heads turning for #NationalBBQMonth 😎
The key to the perfect BBQ Aubergine is to cook it until the flesh is oozing from the skin, top it with some delicious tahini dressing and perfectly crunchy, Sweet Chilli Chickpeas. A bit like these, actually...😋
Serve it with some hummus and a delicious side salad for the ultimate Vegan BBQ feast!
Don't have a BBQ? No problem. Whack them in a baking dish and pop them in the oven at 200C for 40-45 minutes 👍
Ingredients
(Serves 3 as a main course, 6 as a side dish)
3 Aubergines
1 tsp Sumac
Olive oil
Salt & pepper
115g Share Bag of BRAVE Sweet Chilli Chickpeas
A bunch of Coriander, chopped
80g Pomegranate seeds
For the dressing:
4 tbsp tahini
1 tbsp olive oil
Juice of 1/2 lemon
4 tsp Agave syrup
3 garlic cloves, crushed
2 tbsp ice cold water
1/4 tsp Cumin
Salt and pepper to season
- Cut Aubergine in half and score, making sure you don't cut through to the skin
- Toss in oil, salt, pepper and sumac
- Grill your Aubergines skin side down for 10 minutes, until the flesh softens. Flip them over add a little more oil to the flesh side, and grill for a further 5 minutes
- Flip the aubergine over and cook the other side
- Roast 40-45 minutes (so the flesh is soft
- Next up, make the dressing. Add all the ingredients in a bowl and whisk until well combined. Give it a taste and add more seasoning if you like
- Drizzle the dressing over the grilled aubergines, cover with BRAVE Sweet Chilli Chickpeas, chopped coriander and pomegranate seeds.
- Tuck in!
Make sure you tag us in any of your BRAVE culinary creations. We love seeing how creative you get with your snacks 🤩