RECIPE | Blackened Aubergine, Tahini & Pomegranate Oatcakes

Walkers Scottish Biscuits for cheese are the ideal accompaniment to any cheese board, this appealing selection includes wholesome oatcakes as well as our slightly sweet Scottish digestive biscuit.


Another oatcake topping recipe to enjoy in the summer months! This recipe includes our ‘Scottish Biscuits for Cheese’. Makes 12.

Blackened Aubergine, Tahini & Pomegranate Oatcakes


  • 1 box Walkers Scottish Biscuits for Cheese
  • 2 large aubergine
  • 3 tbsp. tahini paste
  • 1 tbsp. lemon juice
  • 1 garlic clove, crushed
  • 3 tbsp. chopped parsley
  • sea salt and black pepper
  • 4 cm cucumber, deseeded and finely chopped
  • seeds from 1 pomegranate
  • 12 small sage leaves


  • Preheat the grill. Wash the aubergines and place them under a hot grill, turning frequently for around 15 minutes, until blackened and charred on either side.
  • Once cool enough to handle, cut the aubergines length-ways and scoop out the flesh with a spoon, chopping it. Place the flesh in a colander to drain away the bitter juice. 

  • Add tahini, lemon juice, garlic, parsley, and some salt and pepper. Mix well.

  • Stir in the cucumber, keeping a tablespoon back for garnish.  Spoon onto the oatcakes and sprinkle with the remaining cucumber and pomegranate seeds.