Skip to main content
Japanese aubergines harissa tahini coriander almonds Square-min.jpg

Grilled Japanese aubergines with smoked chilli harissa, tahini, coriander, and almonds

Prep 20 minutesCooking 30 minutes4 people


30 minutes

Main Course

Summer Recipes

BBQ Recipes

Vegetarian Recipes

Vegan Recipes



For the aubergines:

500g Japanese baby aubergines, cut in half


2 tbsp Cornicabra Olive Oil


For the tahini sauce:

100g Tahini

80g ice cold water

Juice of half a lemon

Salt to taste


To garnish:

25g coriander, chopped

20g toasted almonds, roughly chopped

2 tbsp Smoked Chilli Harissa

Juice of ½ lemon

1 tbsp olive oil


  1. Preheat your grill or BBQ on a high heat.
  2. Salt the halved aubergines and place in a colander for 10 minutes or so.
  3. To make the tahini sauce, whisk all the ingredients together and set aside.
  4. Brush the flat side of the aubergines with olive oil and grill for around 5 minutes on each side.
  5. Whilst the aubergines are grilling, mix the chopped coriander, toasted almonds, smoked chilli harissa and olive oil in a bowl.
  6. Serve the aubergines with the tahini sauce and drizzle the smoked chilli harissa dressing all over.

Included in this Recipe



Skilfully roasted to release a rich, nutty, balanced flavour, our Tahini is then slowly double ground to create a creamy texture and a glossy finish.

Cornicabra Extra Virgin Olive Oil 500ml

Cornicabra Extra Virgin Olive Oil 500ml

Spanish single varietal extra virgin olive oil made from olives grown in Andalucia, this oil is perfect for cooking and for making dressings.

Smoked Chilli Harissa

Smoked Chilli Harissa

Middle Eastern spice paste with fiery chipotle chilli

Early Harvest Arbequina Extra Virgin Olive Oil

Early Harvest Arbequina Extra Virgin Olive Oil

Single varietal, stone crushed, cold extracted, Extra Virgin Olive Oil made from the first Arbequina olives of the season.