Print

Burnt Aubergine, Tahini, and Tomato Flatbread

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Burnt aubergine, tahini, and tomato flatbread is a smoky, creamy, and fresh plant-based dish perfect for brunch or a light meal. Charred aubergine is layered over tahini sauce and topped with ripe tomato, herbs, and red onion on warm flatbread.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: Serves 4
  • Category: Brunch
  • Method: Charring
  • Cuisine: Middle Eastern
  • Diet: Vegan

Ingredients

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

Instructions

  1. Char the aubergine over an open flame or hot grill, turning until the skin is fully blackened and the flesh is soft. Let cool slightly, then peel and discard the skin.
  2. Mash the aubergine flesh with a fork in a bowl. Mix in the grated garlic, lemon juice, olive oil, and salt. Adjust seasoning to taste.
  3. To make the tahini sauce, combine tahini, olive oil, water, lemon juice, and salt. Whisk until smooth, or blend for 1 minute for extra fluffiness.
  4. Warm the flatbreads or toast the bread slices.
  5. Spread a generous layer of tahini on each bread piece. Top with a spoonful of burnt aubergine mixture.
  6. Add tomato slices, red onion, and fresh oregano. Sprinkle lightly with salt and optionally drizzle with chili oil.
  7. Serve immediately while the bread is warm.

Notes

  • Use sourdough, pita, or whole wheat toast as a base.
  • Chili flakes or chili oil can be added for heat.
  • Substitute fresh oregano with parsley or basil.
  • Both aubergine and tahini sauce can be made up to 3 days ahead and stored separately.
  • Best served freshly assembled to maintain texture.

Nutrition

Find it online: https://savorymomskitchen.com/burnt-aubergine-tahini-and-tomato-flatbread/