Outdoor Cooking & Charcoal Oven Recipes / Bake

Baked aubergines topped with tahini, pomegranate seeds and watercress

Cooked in the Charlie Charcoal Oven

Baked Aubergines with Tahini, Pomegranate and Watercress

Roasted aubergines with soft centres, rich tahini sauce, pomegranate seeds and peppery watercress. Charlie gives the flesh time to soften before the toppings go on. Colourful enough for a centrepiece, and much too good to be an afterthought.

Bart Van Der LeeChef
Bake
Prep10 minutes
Cook40 minutes
Serves2 to 4
DifficultyMedium
Oven temperature180°C (355°F)
RackBaking tray
CharcoalHalf a football of good quality lumpwood charcoal

Charlie Oven — https://charlieoven.com/blogs/charcoal-recipes/baked-aubergines-with-tahini-pomegranate-and-watercress-by-chef-bart-van-der-lee

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Ingredients

Equipment

Everything used in this recipe. Already have Charlie? Add the accessories in one go.

Method

Setting up Charlie
  1. Load half a football of lumpwood charcoal into the Charlie Oven firebox and light it using natural firelighters or a blowtorch.
  2. Allow the charcoal to catch and bring the oven temperature up to 180°C (355°F).
  3. Adjust the air vents to maintain a steady 180°C (355°F).
  4. Place a baking tray inside the oven to preheat.
  1. Cut the aubergines in half and score the flesh with a sharp knife in a cross-hatch pattern. Use the listed 15ml (1 tbsp) olive oil to coat the two aubergines.
  2. Coat the aubergine halves with all of the listed 15ml olive oil and add a pinch of salt.
  3. Place flesh-side down on a baking tray in the preheated Charlie Oven at 180°C (355°F) for 30 to 40 minutes until completely cooked through and soft.
  4. While the aubergines are baking, prepare the tahini sauce by adding the tahini paste and white wine vinegar to a mixing bowl.
  5. Whisk in the water a little at a time until you have a smooth sauce.
  6. Add salt to taste, and finish with a squeeze of lemon juice.
  7. Plate the baked aubergines and top with the tahini sauce.
  8. Scatter over the pomegranate seeds and finish with fresh watercress.

Tips

  • Baking the aubergines flesh-side down first gives them a beautiful brown colour and makes them easier to handle once cooked.
  • Score the flesh deeply to allow the oil and heat to penetrate for even cooking.
  • Add the water to the tahini sauce gradually, as too much at once can cause it to seize up.
  • This dish works beautifully as a starter or a light vegetarian main course.
  • The tahini sauce can be made ahead and kept in the fridge: just give it a stir before serving.

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The cook

Bart Van Der Lee

Chef

Bart van der Lee is a Dutch chef who reached the final of MasterChef: The Professionals in 2020. He trained in the Netherlands, has worked in Michelin-starred restaurants and now works as a private chef based in Greater London. He hosted Charlie Oven’s Fish and Seafood Masterclass.

More recipes by Bart Van Der Lee

Frequently asked questions

  • How long do aubergines take to bake in Charlie?

    30 to 40 minutes at 180°C (355°F), flesh-side down on a baking tray, until completely cooked through and soft. Half a football of good quality lumpwood charcoal is enough for this bake.

  • Why bake the aubergines flesh-side down?

    It gives the cut side a rich brown colour and makes the halves easier to handle once cooked. Score the flesh deeply in a cross-hatch first so the oil and heat get right in for even cooking.

  • Can I make the tahini sauce ahead?

    Yes. The tahini sauce keeps in the fridge, so you can make it before you light Charlie and just give it a stir before serving. When making it, whisk the water in a little at a time so it does not seize.

  • Are baked aubergines with tahini a starter or a main?

    Either. Baked aubergines with tahini, pomegranate and watercress work as a starter or a light vegetarian main course. The recipe uses 2 aubergines, halved, and serves 2 to 4 people.