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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 minutes
Cook Time 35 minutes
Total Time 45 minutes
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
 

  1. Heat the oven to 220°C. Score the cut side of the aubergines in a diamond pattern.
  2. Brush with the oil, season with salt and roast cut side up for 35 minutes until deep golden and soft.
  3. Whisk the tahini, lemon juice, garlic and water with a pinch of salt until smooth and pourable.
  4. Drizzle the tahini over the warm aubergines.
  5. 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.