Recipe
Roasted Aubergine with Pomegranate Molasses & Tahini
Aubergine roasted at high heat until the cut face is deeply caramelised and the flesh has collapsed into something silky. Tahini sauce pooled into it, pomegranate molasses drizzled over, seeds and herbs scattered on top. This is one of those dishes that looks more considered than it is.
Method
Heat the oven to 220°C / 200°C fan. Halve the aubergines lengthways. Using a sharp knife, score the cut flesh in a deep diamond pattern — the cuts should go down to within 5mm of the skin. Brush the cut faces generously with olive oil, pressing it into the scored cuts. Season well with salt and pepper.
Place the aubergines cut-side down on a large, lightly oiled roasting tray — use two trays if needed; don't crowd them or they'll steam rather than roast. Roast for 20 minutes until the cut face is deeply golden and caramelising against the tray. Flip carefully with tongs and roast for a further 10–12 minutes, until the skin is blistered and the flesh is completely soft — it should yield immediately when pressed and look almost collapsed.
Make the tahini sauce while the aubergine roasts. Whisk together the tahini, lemon juice and grated garlic with a pinch of salt. The mixture will seize and thicken — this is normal. Add the cold water one tablespoon at a time, whisking constantly, until the sauce loosens into a smooth, pourable consistency that coats a spoon. Taste: it should be nutty, sharp and well-seasoned. Add more lemon or a little more water to adjust.
Arrange the roasted aubergine halves on a serving plate or board. Spoon the tahini sauce generously over each half — let it pool into the diamond cuts and run down the sides. Drizzle the pomegranate molasses over the top of everything.
Scatter the pomegranate seeds, parsley leaves and za'atar over the plate. Add the toasted pine nuts if using. Finish with a few flakes of sea salt and serve while the aubergine is still warm.
✦ Chef's note
The tahini sauce will thicken as it sits — if making ahead, thin it back with a little cold water before serving. Pomegranate molasses varies considerably in sweetness and acidity between brands; taste yours before using and add less if it's very sweet (you can always drizzle more at the table). Fresh pomegranate seeds are essential here — the colour, texture and sharpness are part of what makes this dish work. To seed a pomegranate without mess, halve it, hold each half cut-side down over a bowl and tap firmly across the back with a wooden spoon — the seeds fall through your fingers. Pine nuts can be omitted, but they add a richness that works well against the sharpness of the molasses.