BBQ Charred Aubergine with Chimac Hot Sauce
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🔥 BBQ Charred Aubergine with Chimac Hot Sauce
This one’s a smoky, spicy favourite that’s perfect for BBQ season — ideal as a dip, a spread, or piled high on toast. A real crowd-pleaser that takes minimal effort but delivers maximum flavour.
You’ll Need:
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2–3 aubergines
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2 tbsp Chimac Korean Hot Sauce
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Juice of half a lemon
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2 tbsp tahini
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A good olive oil
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Salt & pepper (we use Achill Island Sea Salt)
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Feta (optional — or swap in Coolattin Cheddar or Kylemore Cheese)
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Fresh coriander (optional)
Method:
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Fire up the BBQ and get it good and hot.
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Place your aubergines straight onto the coals — yes, really!
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Cook for around 5 minutes per side, turning until soft and charred all over.
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Once cool, scoop out the flesh (avoid too much of the blackened skin — a little adds flavour, too much can overpower).
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In a bowl, mash the aubergine with the tahini, lemon juice, olive oil, salt and pepper.
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Swirl through the Chimac Korean Hot Sauce — start with 1 tbsp and build from there if you love the heat.
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Finish with a crumble of feta or your favourite Irish cheese, and top with coriander if you fancy.
Serve With:
We love it with Tim Tables Lavosh Crackers, Athenry Toasts Bread, or even spread on toasted sourdough with a runny egg on top. Great for platters, lunch tables, or sneaky snacks out of the bowl.
📦 Grab your Chimac Korean Hot Sauce
🌊 Sprinkle with Achill Island Sea Salt
🧀 Shop Irish cheeses