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Grilled Aubergine recipe

Grilled Aubergines with Tahini & Parmesan

Servings 4


  • 12 Slices of aubergine circles about half inch thick
  • cup of Tahini
  • 2 Large beef heart tomatoes cut into 12 slices
  • Parmesan and English cheddar mix. I tend to use 2 parts Parmesan to 1 part cheddar
  • 1 tsp. Herbes de Provence
  • Freshly ground black pepper


  1. Prepare a non-stick baking tray preferably lined with aluminium foil.
  2. Arrange the aubergine slices on the tray so they are not touching. With a small brush, lightly brush the top of the aubergine with a small amount of olive oil.
  3. Place under the broiler and grill for 2 to 3 minutes until lightly browned. Remove from the grill, turn the aubergines over and brush the other side with olive oil. Repeat the process lightly browning the other side of the aubergines.
  4. Once browned remove from the oven and spread a small amount of the Tahini onto one side of each aubergine. (Mix the Tahini really well before use). Top each slice with the tomato and place back under the grill for about 1 minute (Until the tomato is heated through).
  5. Remove the aubergines from the oven and cover with the grated parmesan / cheddar cheese mixture. Sprinkle with Herbes de Provence and freshly ground black pepper. Place back under the grill for 1 to 2 minutes.