Burnt Aubergine, Tahini, and Tomato Flatbread

A deeply satisfying brunch dish that celebrates bold, smoky flavors and creamy textures. Charred aubergine is mashed with garlic and lemon, layered over silky tahini, then finished with fresh tomato, herbs, and onion on warm flatbread or toast. Simple ingredients come together to create something truly memorable.

Why You’ll Love This Recipe

This recipe is perfect for relaxed mornings or light meals when you want something nourishing yet full of character. The smokiness of the aubergine balances beautifully with the richness of tahini and the freshness of tomato. It is naturally plant-based, flexible, and feels special without being complicated.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Burnt aubergine
1 large aubergine (about 400 g)
1 small garlic clove, finely grated
25 g fresh lemon juice (about 1/2 small lemon)
30 g extra virgin olive oil
Just under 1 teaspoon fine salt, or to taste

Tahini sauce
150 g tahini
20 g olive oil
125 g water
30 g fresh lemon juice
1/2 teaspoon fine salt

Assembly
4 flatbreads or thick slices of toasted bread
2 medium ripe tomatoes, thinly sliced
1/4 small red onion, very finely sliced
Fresh oregano leaves, to taste
Extra salt, lightly sprinkled
Optional: a drizzle of chili-infused oil for heat

Directions

Start by charring the aubergine directly over an open flame or very hot grill. Turn it frequently until the skin is completely blackened and the flesh inside is soft. Set aside to cool slightly, then peel away and discard the burnt skin.

Place the aubergine flesh in a bowl and mash with a fork until mostly smooth. Add the grated garlic, lemon juice, olive oil, and salt. Mix well and adjust seasoning to taste.

To make the tahini sauce, combine tahini, olive oil, water, lemon juice, and salt. Whisk until smooth and creamy. For an extra light and fluffy texture, blend on high speed for about one minute.

Warm the flatbreads or toast the bread slices. Spread a generous layer of tahini over each piece, followed by a spoonful of burnt aubergine. Top with tomato slices, red onion, oregano, and a light sprinkle of salt. Serve immediately.

Servings and timing

This recipe serves 4 people as a brunch or light meal.
Preparation time: 15 minutes
Cooking time: 10 minutes
Total time: approximately 25 minutes

Variations

You can swap flatbread for sourdough, whole wheat toast, or homemade pita. Add chopped parsley or basil instead of oregano for a different herbal note. For extra richness, finish with a drizzle of olive oil. If you enjoy heat, a pinch of chili flakes or chili oil works beautifully.

Storage/Reheating

The burnt aubergine and tahini sauce can be stored separately in airtight containers in the refrigerator for up to 3 days. Reheat flatbreads gently in a pan or oven before assembling. This dish is best assembled fresh for optimal texture.

FAQs

Can I make this recipe ahead of time?

Yes, both the aubergine and tahini can be prepared in advance and stored in the fridge.

What if I don’t have an open flame to char the aubergine?

You can roast the aubergine in a very hot oven or under a grill until deeply charred.

Is this recipe suitable for a vegan diet?

Yes, all ingredients are entirely plant-based.

Can I use bottled lemon juice?

Fresh lemon juice is recommended for the best flavor, but bottled can work in a pinch.

What type of tahini works best?

A smooth, well-stirred tahini made from hulled sesame seeds gives the creamiest result.

Can I serve this as an appetizer?

Yes, cut the flatbread into smaller pieces for a great sharing dish.

How smoky should the aubergine be?

The skin should be fully blackened to achieve the characteristic smoky flavor.

Can I add protein to this dish?

You can serve it alongside legumes or grains if you want to make it more filling.

Is this good for meal prep?

The components keep well, but assemble just before eating.

Can I freeze the aubergine mixture?

Freezing is not recommended, as it can affect the texture.

Conclusion

Burnt aubergine, tahini, and tomato flatbread is a simple yet deeply flavorful dish that highlights how a few quality ingredients can shine. Whether enjoyed for brunch or a light dinner, it brings comfort, freshness, and a touch of summer to the table.

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