Josper Smoked Aubergine Recipe

Prepare aubergines

Preheat your Josper or charcoal grill to high heat (around 400–450°F / 200–230°C). If using a home oven/charcoal grill, preheat to its highest setting and position a roasting rack near the top with a tray below to catch drips. Rinse aubergines and pat dry. Using a sharp knife, trim the stem but leave most of the crown intact.

Score and oil

Make 3–4 long shallow diagonal slashes across each aubergine skin (do not cut through to the flesh). Brush the aubergines all over with 2 tablespoons of olive oil, then season evenly with 1 teaspoon of sea salt and 1/2 teaspoon black pepper, working into the slashes so seasoning reaches the flesh.

Smoke/char

Place aubergines directly on the hot grill/oven rack or on a cast-iron pan in the Josper. Close the lid to trap smoke and high heat. Roast for 25–35 minutes, turning every 8–10 minutes to char all sides evenly. The skin should blister and blacken and the flesh become very soft when pierced (a skewer should slip in easily). In a Josper, shorter time (20–25 min) may suffice because of intense heat and smoke.

Steam & rest

When soft, remove the aubergines and immediately place them in a bowl and cover tightly with cling film (or place in a sealed container) for 8–10 minutes. This traps steam and loosens the skins for easy peeling.

Peel and drain

Uncover, cut each aubergine in half lengthwise, and scoop the flesh into a fine-meshed sieve or colander set over a bowl. Let drain for 5 minutes to remove excess liquid and any bitter juices. If the flesh is very watery, press gently with the back of a spoon to expel excess liquid.

Finish the flesh

Transfer the drained aubergine flesh to a bowl. Add the remaining 1 tablespoon olive oil, 1/2 teaspoon sea salt and 1/4 teaspoon black pepper. Mash with a fork or whisk to a rustic, slightly chunky purée (or smooth, if preferred). Keep warm or set aside at room temperature while you make the dressing.

In a medium bowl, whisk together 1 cup Greek yogurt, 2 tablespoons tahini, 1 tablespoon lemon juice, minced garlic, 1/2 teaspoon smoked paprika and 1/2 teaspoon sea salt until smooth and glossy. Taste and adjust seasoning — add a splash more lemon if you want brighter acidity.

If you want an extra smoky note, stir a small spoonful (about 1/2 teaspoon) of the reserved charred skin or a pinch of finely ground smoked salt into the dressing. Keep chilled until plating.

Assemble

Spread a generous layer of the smoky yogurt dressing onto a shallow serving plate. Spoon the warm smoked aubergine purée over the dressing in a loose oval or mound, allowing some of the dressing to remain visible at the edges.

Garnish

Drizzle 1 tablespoon extra-virgin olive oil over the aubergine. Scatter 1/2 cup pomegranate seeds, 3 tablespoons toasted pine nuts (or almonds), and 2 tablespoons chopped parsley across the top. Finish with 1/2 teaspoon lemon zest (optional) and a light pinch of flaky sea salt.

Serve

Serve warm or at room temperature as a smoke plate starter or accompaniment. Provide crusty bread or flatbreads for scooping. Leftovers can be refrigerated for up to 2 days; bring to room temperature before serving.