BIADHINJAN MISHWI

Biadhinjan Mishwi is a smoky grilled aubergine dish topped with a creamy tahini-lemon dressing, spiced with garlic, chili, and black pepper. Often garnished with sweet-tart pomegranate seeds, it’s a bold and flavorful Middle Eastern-inspired appetizer or side.

Biadhinjan Mishwi - (Grilled Aubergine with Tahini Dressing)

Ingredients:

For the aubergine:

• 2 medium aubergines

• 6 cloves of garlic (whole, unpeeled)

For the tahini dressing:

• 4 tablespoons tahini

• Juice of 1 lemon

• 2 cloves garlic, finely chopped

• 2 teaspoons salt

• ½ teaspoon black pepper

• ½ teaspoon chili flakes

• Pomegranate seeds (optional, for garnish)

• Cold water (as needed, to adjust consistency)

Instructions:

Prick a few holes in the aubergines using a fork.

Place them on a grill or grill plate (like a Wonder Grill) along with the whole garlic cloves.

Grill, turning occasionally, until the aubergines are soft and the skin is charred.

In a bowl, combine tahini and lemon juice.

Add chopped garlic, salt, black pepper, and chili flakes.

Mix well. If the dressing becomes too thick, stir in a little cold water until you reach a smooth, pourable consistency.

Peel the grilled garlic cloves and set aside.

Transfer the grilled aubergines to a serving plate.

Slice them open lengthwise.

Spoon over the tahini dressing, add the grilled garlic, and sprinkle with pomegranate seeds if using.