Free Weekly Go Faster Recipe

Griddled Aubergines with Pomegranate and Garlic Tahini

I love this recipe! It’s my ‘go-to’ during the summer, whether it’s to accompany kebabs on the barbecue, to eat as a delicious lunch or to form part of a mezze, with hummus, grilled haloumi and tabbouleh salad. It’s not just colourful, it’s a total nutrition bomb too! Aubergines and pomegranates are a great source of fibre and contain an antioxidant called anticyanin, which can provide anti-inflammatory, anti-viral, and anti-cancer benefits. They’re also packed with vitamins A, C and E and minerals such as potassium. Tahini is a great source of healthy fats, protein, calcium, iron, magnesium and potassium. Immune-boosting, heart-healthy, energising and tasty … what’s not to like?!




  • 2 large aubergines, sliced into 1 cm thick lengths
  • 2 tsbp olive oil
  • sea salt
  • seeds of one pomegranate
  • 1 clove garlic, peeled and crushed
  • 3 tbsp tahini paste
  • 2 tbsp Greek yoghurt
  • juice of 1 lemon
  • freshly ground black pepper
  • 1/4 tsp ground cumin
  • 1/2 tsp extra virgin olive oil
  • 25g fresh parsley, coriander or dill, roughly chopped



  1. Lay the aubergine slices on a plate and generously sprinkle with salt. Leave for 30 minutes, then take each slice and pat dry with kitchen towel.
  2. Meanwhile make the sauce. In a small bowl, whisk the tahini and yoghurt with a fork. Gradually add the lemon juice, then add water until the consistency is like double cream. Add the garlic, pepper, a good pinch of salt, and the cumin. Set aside.
  3. Heat the griddle pan or barbecue until hot, almost smoking. Brush each aubergine slice with olive oil and lay on the griddle. Cook for 2-3 minutes each side. Don't move the slices once on the griddle (except to turn them over of course!) as this will prevent stripes being formed.
  4. Transfer the slices to a serving dish. Drizzle over a little extra virgin olive oil, then spoon over the tahini sauce.
  5. Scatter with pomegranate seeds and finish off with the fresh herbs, and a few good grinds of black pepper.
  6. Serve with fresh walnut bread to mop up the sauce!

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