Grilled aubergine with tahini dressing

A  super easy and quick dish, perfect for a hot Summer day: grilled aubergine finished with a creamy tahini dressing, by the great Gordon Ramsay . It looks a pale shadow of the sabih, tahini sauce and zhoug dish I tried earlier this Summer, but on its simplicity it is an elegant (and) delicious dish that goes well as a salad, entrée or put on the side.

Grilled aubergine with tahini dressing


Grilled aubergines 

  • 1 large aubergine trimmed
  • olive oil enough to brush and drizzle
  • sea salt and black pepper
  • few rosemary springs, plus extra to garnish
  • 3 bay leaves, plus extra to garmish
  • Juice of 1/2 lemon

Tahini dressing

  • 1 tablespoon tahini paste
  • 2 tablespoos of natural yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon runny honey
  • 1 garlic clove, peeled and finely crushed


Cut the aubergine into 1 cm thick slices. Generously brush with olive oil on both sides and tub all over with salt and pepper. Toss with the rosemary and the bay leaves

Heat a griddle pan, then add the aubergine slices with the herbs. Griddle for 4-5min on each side until cooked. Transfer to a serving bowl and while still warm, drizzle over some more olive oil and the lemon juice. Toss well to coat and set aside to cool.

For the tahini dressing, mix all ingredients together in a bowl until smooth. Stir in 1-2 tablespoons of hot water to loosen the dressing until it is of the consistency of double cream. Season to taste with salt and pepper.

Drizzle the dressing over the grilled aubergine and garnish with a few fresh bay leaves and rosemary springs.Serve with some warm flat bread on the side.

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