Chilli Tahini Aubergine (Eggplant)

This chilli tahini aubergine takes the humble aubergine, or eggplant to my American friends, to a new level. Roasting the aubergine whole gives you 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, which makes for a hearty main.

Table of Contents

• Key Ingredients
• Aubergines Are Fantastic
• How To Whole Roast Aubergines
• What’s Gochugaru?
• The Uniqueness of Sichuan Peppercorns
• Tahini: Quality is Everything
• Where to Shop
• Want More Aubergine Recipes?

Key Ingredients

• Aubergines (Eggplants): Provide a tender and creamy base for the dish.
• Vegetable Oil: Used for roasting the aubergines and making the chilli tahini sauce.
• Fresh Coriander: Adds a fresh, herbal flavour and a pop of colour.
• Crispy Onions: Provide a crunchy texture and a savoury finish.
• Steamed Rice: Serves as a base to soak up all the delicious juices.
• Gochugaru: A Korean chilli powder which adds a smoky, mild heat to the sauce.
• Sichuan Peppercorns: Provide a unique numbing spiciness that complements the chilli.
• Garlic: Adds a pungent and aromatic kick to the sauce.
• Light Soy Sauce: Adds a salty, umami flavour to the sauce.
• Sugar: Balances the heat and savoury flavours in the sauce.
• Tahini: Adds a rich, nutty flavour and creamy texture to the sauce.

Aubergines Are Fantastic

Aubergine, also known as eggplant, is a versatile vegetable that can be transformed into a variety of delicious dishes. This dish calls for large round aubergines to create a stunning centrepiece. You can use regular aubergines instead if you already have these at home or cannot find large round aubergines. In this recipe, you roasted the aubergines whole until they become incredibly soft and creamy on the inside. Roasting aubergine is a fantastic method because it concentrates the natural sugars in the vegetable, enhancing its flavour and creating a luscious texture.

How To Whole Roast Aubergines

Here are some tips for preparing and roasting your aubergine to perfection:

• Choose the Right Aubergine: Look for aubergines that are firm to the touch with smooth, shiny skin. Avoid any that have soft spots or blemishes, as these can indicate overripeness or spoilage.
• Pierce Before Roasting: Piercing the aubergines all over with the tip of a sharp knife before roasting helps to release steam and ensures even cooking. This step is crucial for achieving that perfect, creamy interior.
• Season Well: Before roasting, rub the aubergine with a generous amount of vegetable oil and season with salt. This not only enhances the flavour but also helps to achieve a beautiful, golden exterior.
• Roast to Perfection: Place the prepared aubergines on a baking tray and roast in a preheated oven at 200°C (fan 180°C) for 45 minutes to 1 hour. The exact time may vary depending on the size of your aubergines. You’ll know they’re done when the skin is wrinkled and they feel very soft to the touch. The high heat helps to caramelise the exterior, adding depth to the flavour, while the inside becomes tender and creamy.

By roasting the aubergine, you bring out its natural sweetness and create a texture that pairs perfectly with the bold, spicy flavours of the chilli tahini sauce.

What’s Gochugaru?

Gochugaru is a type of Korean chilli powder made from sun-dried red peppers. It has a unique flavour that is slightly smoky, sweet, and mildly spicy. Gochugaru is a staple ingredient in Korean cuisine and is often used in dishes like kimchi and various stews. Its vibrant red colour and distinctive flavour make it a fantastic addition to the chilli tahini sauce in this recipe. If you can’t find gochugaru, you can substitute it with regular chilli flakes, but use half the amount as gochugaru is generally milder.

The Uniqueness of Sichuan Peppercorns

Sichuan peppercorns are a key ingredient in Chinese cuisine, known for their unique numbing and tingling sensation on the tongue. This spice adds a distinct flavour and heat to the dish, complementing the chilli and garlic in the sauce. Sichuan peppercorns are often used in Sichuan dishes to balance rich and spicy flavours. In this recipe, you grind them up and add them to the chilli tahini sauce, providing a delightful contrast to the creamy tahini.

Tahini: Quality is Everything

Tahini, a paste made from ground sesame seeds, is an essential ingredient in Middle Eastern cuisine. Its rich, nutty flavour and creamy texture make it a versatile addition to both savoury and sweet dishes. However, not all tahini is created equal. High-quality tahini is smooth, pourable, and balanced in flavour, without the bitterness or grittiness found in lower-quality versions. For the best results, choose Middle-Eastern brands like Baracke, Al Nakhil, Al Taj, or Belazu. Using good-quality tahini will make a significant difference in the overall taste and texture of the chilli tahini sauce.

Where to Shop

You can find most ingredients for this dish at your local grocery store. For gochugaru and high-quality tahini, visit an Asian or Middle Eastern grocery store, or shop online.

Chilli Tahini Aubergine is a delicious and versatile dish that brings together the bold flavours of Korean and Middle Eastern cuisines. Enjoy the rich, spicy, and savoury flavours, and savour every bite of this culinary delight.

Want More Aubergine Recipes?

If you love this recipe and are looking for some more aubergine inspo, why not try one of these recipes:

• Miso Aubergine: Juicy, succulent aubergines, slathered with a rich and savoury miso glaze, then roasted until caramelised.
• Sticky Harissa Aubergine: Chunky roasted aubergines, tossed in a sticky harissa glaze, with whipped tahini and garlicky yoghurt.
• Crispy Aubergine Puttanesca: Crispy breaded aubergine, served over a chunky puttanesca sauce made from tomatoes, olives, capers and anchovies.
• Smoky Aubergine and Red Pepper Dip (Kyopolou): A smoky, creamy dip made from roasted aubergines and red peppers, perfect for dipping or spreading on bread.