Roasted Aubergine with Tahini Cream

Roasted Aubergine with Tahini Cream

This recipe features roasted aubergine disks served on a creamy tahini and yogurt base, topped with vibrant pomegranate seeds, pickled red onions, and fresh parsley. The aubergines are seasoned and roasted until tender, while the tahini-yogurt mixture adds a silky texture and a tangy flavour. The pickled red onions provide a zingy contrast, and the pomegranate seeds bring a burst of sweetness and colour. This dish is not only visually appealing but also delicious, especially when paired with a chunk of pitta bread for a satisfying meal.

Serves: 2

45 minutes

Cook time

Ingredients

Natalia

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  • 1 large aubergine
  • 0.5 red onion
  • 4 tbsp plain yoghurt
  • 1 heaped tbsp tahini
  • 1 lemon
  • 1 tbsp pomegranate seeds
  • 1 tbsp fresh chopped parsley
  • Olive oil
  • Salt
  • Pepper

🔄Natalia Rudin's Suggested Substitutes

Aubergine Zucchini or Bell Pepper
Red Onion White or Yellow Onion
Plain Yoghurt Greek Yoghurt or Sour Cream

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