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Sticky tahini & sweet chilli aubergines

Bettina Campolucci Bordi

Tender, creamy grilled aubergine with a jammy coating of tahini and chilli

Recipe Meta


5 mins


30 min


4 as a side




  • 2 big aubergines
  • 4 tbsp sweet chilli sauce
  • 4-5 tbsp tahini
  • A handful of fresh mint leaves
  • A handful of pine nuts
  • A handful of pomegranate seeds


Heat either your barbecue or the grill of your oven. If using an oven grill, line a baking tray with parchment paper.

Drizzle the whole aubergines with olive oil and sprinkle with salt. Grill the aubergines for 20 mins, turning occasionally, until tender and slightly charred.

Cut the aubergines in half lengthways and spread a generous amount of sweet chilli sauce over the flesh of each half. Return them to the barbecue or grill and cook for an additional 10 mins, until the sweet chilli sauce becomes sticky and jammy.

Transfer the aubergines to a serving dish. Drizzle with tahini and sprinkle with fresh mint leaves, pine nuts and pomegranate seeds. Serve immediately.

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