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Smokey Eggplant & Tomato Ragu with Tahini

This is probably one of my favourite dishes of all time as it combines all my favourite flavours in one and is definitely my first go-to whenever I’m looking to pair something rich and spicey with a carb. It honestly makes my dream pasta sauce - although many people may object to the use of spices and tahini, I think it goes so well. But if you’re unsure, the ragu itself is delicious eaten alone, with bread, or spooned on any grain of your choice; bulgur wheat, cous cous, rice, freekeh would all work perfectly.

It’s really straightforward, roast the eggplants until soft and melty, then mix them through a rich tomato base until it all comes together as a delicious jammy sauce. The only thing to note is the use of chilli, feel free to use whatever you have – I used dried chillies, rehydrated in boiling water, as I always have a few of these knocking around my spice cupboard but fresh chilli or chilli flakes/powder will also work to give a good kick. The tahini lemon dressing and parsley add a nutty creamy element and welcome freshness.

Serves 2


1 large eggplant

1 red onion

200g cherry tomatoes, halved

2 garlic cloves, minced

1 tbsp tomato paste

1 red chilli, fresh or rehydrated, finely chopped

1 tsp ground cumin

½ tsp ground cinnamon

1tsp smoked paprika

1 tsp ground cardamom

1 can chopped tomatoes

Parsley, roughly chopped

Tahini Dressing:

3 tbsp tahini

2 tbsp water

1 tbsp extra virgin olive oil

½ lemon, juiced


1. Heat oven to 190C fan. Chop eggplant into small chunks and arrange on a baking tray lined with baking paper. Drizzle with olive oil, salt and pepper and roast for 25 minutes until soft and cooked through.

2. Meanwhile, heat a pan with oil over a medium heat. Add the red onion and cherry tomatoes and cook down until soft and the tomatoes are releasing their juices, about 10 minutes.

3. At this point, I get my water boiling to cook the pasta or any grain I’m using.

4. Add the garlic, chilli, tomato and spices to the pan and cook for 2 minutes until fragrant. Then add the chopped tomatoes and simmer everything together for 5 minutes.

5. When the eggplant is roasted, add half of the cooked pieces to the pan. Gently crush the eggplant and tomatoes in the pan and cook down for 5 minutes, until you have a rich, thick sauce. Stir through the rest of the eggplant and half of the chopped parsley. Taste and season with salt and pepper.

6. Mix the tahini together in a bowl with the water, olive oil and lemon juice. When ready to serve, drizzle the tahini on top with the chopped parsley.

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