Roasted Aubergine with Tahini & Herbs
Thick aubergine rounds roasted at high heat until golden and creamy in the centre, draped with a silky lemon-garlic tahini sauce and scattered with fresh herbs and pomegranate seeds.
Ingredients
Aubergine
- 3 large aubergines, cut into 2 cm thick rounds
- 80 ml olive oil
- 8 g salt
Tahini Sauce
- 120 g tahini
- 60 ml lemon juice
- 2 cloves garlic, crushed
- 80 ml cold water
- 5 g salt
To Finish
- 30 g fresh parsley, chopped
- 15 g fresh mint, chopped
- 30 g pomegranate seeds (optional but lovely)
- extra olive oil to drizzle
Instructions
- 1
Heat the oven to 220°C. Brush the aubergine rounds generously with olive oil on both sides and season with salt.
- 2
Roast on a tray for 25–30 minutes, flipping halfway, until deep golden and creamy in the middle.
- 3
Whisk the tahini, lemon juice, garlic, water and salt until smooth and pourable. The tahini will seize up and then loosen as you add water — keep whisking. Add more water if needed to reach a cream consistency.
- 4
Layer the aubergines in a shallow dish. Drizzle the tahini sauce generously over, scatter parsley, mint and pomegranate seeds. Finish with a good drizzle of olive oil.