Charred Eggplant with Tahini & Pomegranate

Serves 2
  • Steps
  • Ingredients


  • Preheat chargrill. Add whole eggplant to grill, turning to blacken and char eggplant on all sides until tender.
  • Remove from heat and set aside to cool slightly before removing the skin.
  • Peel the eggplant removing all charred skin, flatten out using the back of a fork onto a serving plate.
  • Top with tahini, coconut yogurt and pomegranate balsamic. Sprinklewithza’atar, chopped chives, pomegranate seeds, salt flakes and a good squeeze of lemon before serving


  • This can also be served as part of a banquet.