Dessertsdeliciouslyella
Baked Tahini Aubergines
These stuffed aubergines taste heavenly and look so beautiful too! The tahini filling is rich and tastes delicious topped with a little natural yogurt and sweet pomegranate seeds. These make the perfect side dish, and they’re a go-to of mine when I have friends over for dinner.
👥 2 Servings⏱️ Prep & Cook: 50 min🔥 Cook: 50 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●food processor
📝 Preparation Steps
1
Preheat oven to 200°C / 390°F, grill setting.
2
Start by cutting the aubergines in half lengthways and drizzle with a little olive oil, salt and pepper.
aubergines2olive oil1 tablespoon
3
Place in the oven and cook for 35–⏱️ 40 minutes, adding the garlic cloves ⏱️ 10 minutes before the end.
garlic2 cloves
4
Once the aubergines are cooked, remove from the oven and scrape the flesh from the skins into a food processor with the tahini, garlic cloves, lemon juice, date syrup, 1 tablespoon of yoghurt, cumin, salt and pepper. Pulse until well combined.
aubergines2tahini3 tablespoonsgarlic2 cloveslemon0.5date syrup1 tablespoonground cumin2 teaspoons
5
Using a tablespoon, scoop the mixture back into each aubergine skin.
6
Dollop some yogurt on top, with a sprinkle of pomegranate seeds and chopped coriander.
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