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Roast aubergines with tahini dressing
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Roast aubergines with tahini dressing
- Preparation time: 10 minutes
- Cooking time: 30 minutes
- Total time: 40 minutes
Serves: 4 as a side with lamb pilaf
Ingredients
2 medium aubergines
3 tbsp olive oil
1 tbsp tahini
4 tbsp Greek yogurt
½ lemon, juice
2 tsp clear honey
1 clove garlic, finely grated
2 tsp Cooks’ Ingredients Pul Biber, plus extra for sprinkling
2 tbsp toasted pine nuts
¼ x 25g pack mint, leaves only
1 tbsp pomegranate seeds or Cooks’ Ingredients Rose Petals
Method
1. Preheat the oven to 200°C, gas mark 6. Line a large baking tray with baking parchment.
2. Cut the aubergines widthways into 1cm slices. Lightly brush both sides with oil, season well and place in a single layer on the prepared tray. Roast for 20-30 minutes, turning halfway through, until tender.
3. Meanwhile, whisk together the tahini, yogurt, lemon juice, 4 tbsp water, honey, garlic and pul biber into a smooth dressing.
4. Arrange the roasted aubergine slices on a serving dish, slightly overlapping. Drizzle with the dressing and sprinkle with toasted pine nuts, mint leaves and pomegranate seeds, or dried rose petals.
Comments
This recipe was first published in September 2019.
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