Roasted Aubergine with Tahini Cream

Roasted Aubergine with Tahini Cream

This recipe features roasted aubergine disks served with a creamy tahini and yogurt sauce, garnished with pomegranate seeds, pickled red onion, and fresh parsley. The aubergines are seasoned, roasted until tender, and served on a bed of the tahini-yogurt mixture. The pickled onions add a tangy element, while the pomegranate seeds and parsley provide freshness and colour. This dish is perfect for a light and flavourful lunch, especially when paired with a side of pita bread for mopping up all the delicious flavours.

Serves: 2

45 minutes

Cook time

Unit

Metric
Imperial (Coming Soon)

Ingredients

Natalia

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:

  • 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 Peppers
Tahini Almond Butter or Sunflower Seed Butter
Yoghurt Dairy-Free Yogurt or Sour Cream

Beta