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Food lover, food blogger, loves to cook for friends and family and specially for Mr Petite Cheffe!

If you’re into cooking and might think it’s too tough and messy, this blog is for you! Enjoy the easy, healthy seasonal recipes! Coming your way 3 times a week! A large choice of vegetarian recipes, dinner and lunch ideas, desserts and How-to recipes, all video illustrated! So enjoy cooking and bon appétit!


Grilled Aubergine in Tahini Sauce

 Grilled Aubergine in Tahini Sauce

Aubergines are widely used in our middle eastern cuisine; you are probably well acquainted with the iconic aubergine based dish called Mutabbal, or better known as eggplant caviar. This recipe resembles the Mutabbal in ingredients but it is much easier and quicker to make! This being said, my special, smokey, delicious Mutabbal recipe is coming your way soon, so do stay tuned 🙂


  • 2 medium sized aubergines
  • Rock salt
  • Olive oil

For the Tahini sauce

  • 3 tbs Tahini
  • 1 tsp lemon juice
  • 6 tsp water (or more)
  • Salt & pepper 
  • Paprika

How to Make It

Step 1

Pre heat the oven to 200°C

Step 2

Wash and pierce the aubergines

Step 3

Place them into an oven tray, drizzle with some olive oil, sprinkle with some rock salt and bake for 1 hour

Step 4

To make the Tahini sauce simply whisk the 3 tbs of Tahini, 1 tsp lemon juice and 3 tsp of water. The mixture will thicken, at this stage add 3 tsp of water, or more, and continue to whisk until you get to the desired consistency

Step 5

Season with some rock salt and pepper. Add a sprinkle of paprika 

Step 6

Once the aubergines are baked and out of the oven serve them with a generous dollop of the tahini sauce, with a side of Basmati rice, a drizzle of sesame oil. Garnish with some coriander and a sprinkle of paprika



Did you know that ?

Eggplant or aubergine is a species of nightshade grown for its edible fruit.

Botanically, eggplant is a berry, just like blueberries, watermelon, or tomatoes. In botany, a berry is a fruit in which the entire ovary wall ripens into an edible, relatively soft pericarp.

The fruit is capable of absorbing large amounts of cooking fats and sauces, making for very rich dishes, but salting reduces the amount of oil absorbed. So make sure you salt your aubergine slices and leaving them to rest and release their liquid before deep frying them for example.

Eggplant is a very good source of dietary fiber, vitamin B1 and copper. It is a good source of manganese, vitamin B6, niacin, potassium, folate and vitamin K. Eggplant also contains phytonutrients such as nasunin and chlorogenic acid.

Source: JustFunFacts


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