Saladsdeliciouslyella
Roasted Aubergine With Chilli & Creamy Tahini Yoghurt
Looking for a super easy recipe to impress your friends and family? This roasted aubergine dish ticks all the boxes. Not only does it look amazing, it can be prepped ahead of time, so when you’re ready, all you need to do is assemble it. Delicious on its own or served as part of a larger mezze of salads, hummus and flatbreads.
👥 2 Servings⏱️ Prep & Cook: 50 min🔥 Cook: 50 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●whisk
- ●frying pan
- ●pan
📝 Preparation Steps
1
Preheat the oven to 180°C fan / 390°F. To prepare the aubergines, slice each one in half lengthways and (keeping the stem intact) make 3 cuts lengthways starting 1–2cm / ½″ away from the base of the stem, so that you end up with 4 ‘legs’. Sit the cut aubergines on a large baking tray, skin-side down, drizzle with olive oil and season generously; place the tray in the oven and cook for 40–⏱️ 45 minutes until tender.
aubergines3olive oil2 tablespoons
2
Meanwhile, in a small bowl, combine the chilli, lemon juice, maple syrup and a pinch of salt; set aside to marinate.
lemon1maple syrup1 teaspoon
3
For the tahini yoghurt, whisk together the tahini, yoghurt, garlic, lemon zest, 2 tablespoons of olive oil and season generously; set aside.
tahini3 tablespoonsgarlic0.5 clovelemon1olive oil2 tablespoons
4
Next, set a small frying pan over low heat, add the pine nuts and cook for 8–⏱️ 10 minutes until golden; remove from the heat, stir in the harissa paste and a drizzle of olive oil. Set aside briefly to cool.
harissa paste1 teaspoonolive oil2 tablespoons
5
To serve, scoop the tahini yoghurt onto a large plate or serving platter and spread out using the back of the spoon. Top with the roasted aubergines and spoon over the pickled chilli and juices; drizzle over the harissa pine nuts and garnish with the herbs.
tahini3 tablespoonsaubergines3
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