Chilli Tahini Aubergine (Eggplant)

A whole roasted aubergine is a beautiful thing. You’re left with the juiciest, creamiest flesh, which you then drown in the most delicious chilli-spiked tahini sauce. I like to serve it over rice as it soaks up all those delicious juices.

  • Author: zenak
  • Prep Time: 5 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 1x


  • 2 large round aubergines (or double the amount of regular aubergines)
  • vegetable oil (or any neutral oil)
  • small handful fresh coriander, roughly chopped
  • 2 tbsp crispy onions
  • steamed rice, to serve

For the chilli tahini sauce: 

  • 2 tsp gochugaru (or half the amount of regular chilli flakes)
  • 1 tsp sichuan peppercorns, ground
  • 1 large garlic clove, minced
  • 2 tbsp vegetable oil (or any neutral oil)
  • 2 tbsp light soy sauce
  • 1 tbsp water
  • 1/2 tbsp rice vinegar
  • 2 tsp sugar
  • 30g good-quality tahini (see Notes)


  1. Heat your oven to 200°C / fan 180°C.
  2. Pierce the aubergines all over with the tip of a sharp knife and rub with vegetable oil. Roast for 45 minutes to 1 hour, or until completely softened.
  3. Meanwhile, place the gochugaru, sichuan peppercorns and garlic in a small heatproof bowl.
  4. Heat the vegetable oil in a small saucepan until hot, then pour the hot oil over the gochugaru, sichuan peppercorns and garlic and stir to combine.
  5. Add the light soy sauce, water, rice vinegar, sugar and tahini and whisk until smooth. Set aside until ready to serve.
  6. Place the roasted aubergines on a large plate and cut into them so the flesh is exposed. Pour the chilli tahini sauce over the top and finish with the fresh coriander and crispy onions. Serve over rice and enjoy.


Not all tahini is created equal. Poor-quality tahini is thick, clumpy, gritty, and bitter. Good-quality tahini is smooth, pourable and balanced, not bitter. Where possible, I recommend avoiding supermarket own-brand tahini and opting for Middle-Eastern versions instead. Some of my favourite tahini brands are Baracke, Al Nakhil, Al Taj and Belazu. 

Did you make this recipe?

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1 month ago

Very delicious! I just felt like it was missing some acid so i added lemon juice.