Roasted Aubergine and Broccoli with Goma-ae
This recipe comes from our Japanese Fire Cooking Class with Chef Kate Fortescue. It’s a beautiful side dish that celebrates the smokiness of fire-roasted vegetables, brought to life with the nutty, savoury flavours of sesame dressing. Cooking the aubergine and broccoli in the Charlie Oven at high heat gives them a charred, caramelised edge that balances perfectly with the bright Goma-ae.
Ingredients (serves 6 as a main side)
Vegetables
- 500g broccoli florets (cut to similar size as aubergine)
- 2 medium aubergines (about 500g), cut into large chunks (6–8cm)
- 2 tbsp olive oil
- Large pinch of salt
Goma-ae (Sesame Dressing)
- 40g white sesame seeds
- 20g sugar or honey
- 40ml dark soy sauce
- 15ml rice vinegar
- Fresh lemon juice, to season
Garnish
- Black sesame seeds
- Spring onion, finely sliced
Charlie Oven Setup
Light a pile of good quality lump charcoal (about half a football’s worth) and bring the oven up to 220°C (430°F). Place a roasting tray in the middle of the oven.
Method
- Prepare the vegetables: Cut the aubergine into large chunks (6–8cm) and the broccoli into florets of a similar size. Toss with olive oil and a generous pinch of salt.
- Make the Goma-ae dressing: Grind the white sesame seeds to a fine powder in a mortar and pestle. Add the sugar or honey and mix well. Stir in the soy sauce and rice vinegar until the sugar dissolves. Finish with a squeeze of fresh lemon juice to taste.
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Roast the vegetables: Place the aubergine and broccoli in the hot roasting tray in the middle of the Charlie Oven. Cook for 10–15 minutes, until the vegetables are tender, charred, and caramelised at the edges.
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Dress and serve: Toss the roasted vegetables with the Goma-ae dressing. Garnish with black sesame seeds and a scattering of sliced spring onion. Serve warm.
Why cook this in Charlie?
The Charlie Oven’s charcoal fire transforms simple vegetables into something special. Aubergine soaks up the smoky flavour and caramelises beautifully, while broccoli develops crispy edges and a sweet, nutty bite. Paired with the umami-rich sesame dressing, this dish shows how Japanese flavours sing when cooked with fire.