Whole blackened aubergine with caramelised onions recipe
Create an impressive vegetarian barbecue main course or side dish with whole blackened aubergines. Drizzled in a garlicky tahini sauce and topped with Tesco Fire Pit caramelised red onions, it's a great way to jazz up a classic summer vegetable.
See method- Serves 4
- 10 mins to prepare and 20 mins to cook
- 253 calories / serving
- Vegan
- Gluten-free
- Vegetarian
Ingredients
- 2 tbsp olive oil
- 2 tbsp tahini paste
- 100g full-fat natural yogurt
For the topping
- 1 garlic clove, crushed
- 1 lemon, juiced
- 2 aubergines, sliced lengthways and flesh scored
- 260g pack Tesco Fire Pit Caramelised Red Onions
- 1 tsp black sesame seeds
- 1 tbsp chopped fresh coriander
Each serving contains
- Energy
- 390kJ 253.0kcal
- Fat
- 19g
- Saturates
- 3g
- Salt
- 0.4g
- Sugars
- 11g
of the Reference intake
Carbohydrate 14.2gProtein 5.8gFibre 5.6g
Method
- Light the barbecue. While it heats up, mix 1 tbsp olive oil, the tahini, yogurt, garlic and lemon juice in a bowl until smooth. Season. Cover and chill for at least 20 mins to let the flavours come together.
- Once the barbecue flames have died down and the coals are white and ashy, rub the aubergines with 1 tbsp oil until all sides are coated. Cook for 8-10 mins on each side, until soft and charred.
- Meanwhile, cook the caramelized onions to pack instructions.
- Put the aubergines in a serving dish and drizzle over some of the tahini sauce and top with the onions. Scatter over the black sesame seeds and coriander. Serve any extra tahini sauce on the side for dipping.
- See more Vegetarian barbecue recipes
