Crispy Aubergine Disk with Tahini
Crispy aubergine disks are served on a bed of tahini yogurt and topped with pickled onions, parsley, pistachios, and pomegranate seeds in this vibrant dish. The aubergines are seasoned, roasted until crispy, and then layered onto the creamy tahini yogurt. Pickled onions add a tangy kick, while the pistachios provide a satisfying crunch. This recipe is a perfect centerpiece for a meal, with plenty of pita bread for mopping up the delicious flavours.
Serves: 2
60 minutes
Cook time
Unit
Metric
Imperial (Coming Soon)
Ingredients
Join My Community ✨
🔍 Search Every Recipe
🍽️ Access Exclusive Dishes
🥦 Substitutions for Dietaries
🥑 Recipes to use Leftovers
⚖️ Custom Serving Sizes
ℹ️ Nutritional Information
🥫 Pantry Essentials
💰 Exclusive Discounts
Coming Soon ⏳
📆 Live Events
💬 Member Chat & Sharing
Earlybird discount
Ingredients:
- 2-3 aubergines
- 300g plain natural yoghurt
- 2-3 tbsp tahini
- Salt
- Agave syrup
- Handful of pistachios
- 0.5 red onion
- 1 tbsp chopped parsley
- 2 tbsp pomegranate seeds
- 0.5 lemon
- Plenty of olive oil
🔄Natalia Rudin's Suggested Substitutes
Aubergines Eggplant
Natural Yoghurt Greek Yoghurt
Tahini Almond Butter or Cashew Butter
Beta