Name: Roasted Aubergine with Tahini and Pomegranate
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 2 large aubergines (halved lengthways); 4 tbsp olive oil; 1 tsp salt; 80 g tahini; 2 tbsp lemon juice; 1 clove garlic (grated); 60 ml water; 3 tbsp pomegranate seeds; 1 tsp za’atar; 1 handful parsley or mint leaves

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Halved aubergines roasted until creamy, then topped with lemony tahini, pomegranate seeds, za’atar and herbs.

About this Middle Eastern recipe

Aubergine with tahini is a pairing found all over the Levant. Roasting it in halves gives crisp edges and a soft, spoonable centre.

Ingredients you will need

The main ingredients are large aubergines, olive oil, salt, tahini, lemon juice, garlic. Exact quantities are in the recipe card below.

How long it takes

Allow 45 min in total: 10 min of preparation, 35 min of cooking. The recipe serves 4.

Inspired by Yotam Ottolenghi

Yotam Ottolenghi helped make roasted aubergine with tahini and pomegranate a modern favourite. This is our own version. Read our profile of Yotam Ottolenghi.

This is our own home-kitchen version of a classic dish. It is not Yotam Ottolenghi’s recipe and is not endorsed by them. For the chef’s own recipes, see their official books and restaurants.

Roasted Aubergine with Tahini and Pomegranate

Halved aubergines roasted until creamy, then topped with lemony tahini, pomegranate seeds, za’atar and herbs.

Print Recipe

Prep Time 10

Cook Time 35

Total Time 45

Servings: 4 servings

Course: Side Dish

Cuisine: Middle Eastern

Calories: 260

Ingredients Method Notes

Ingredients

2 large aubergines halved lengthways
4 tbsp olive oil
1 tsp salt
80 g tahini
2 tbsp lemon juice
1 clove garlic grated
60 ml water
3 tbsp pomegranate seeds
1 tsp za’atar
1 handful parsley or mint leaves

Method

Heat the oven to 220°C. Score the cut side of the aubergines in a diamond pattern.
Brush with the oil, season with salt and roast cut side up for 35 minutes until deep golden and soft.
Whisk the tahini, lemon juice, garlic and water with a pinch of salt until smooth and pourable.
Drizzle the tahini over the warm aubergines.
Scatter with pomegranate seeds, za’atar and herbs.

Notes

Be generous with the olive oil. The aubergine absorbs it and turns creamy rather than dry.