Try this Oven Roasted Aubergine with tahini dressing for your weekend lunch! It’s a delicious, unique, and easy way to serve as a side or main meal. The excellent combination of flavors and textures makes this one of my all-time favorite meals!
ABOUT THIS EASY TO MAKE – ROASTED AUBERGINE (EGGPLANT) BOATS
Raw Aubergine as such is pretty tasteless and I used to find it quite boring until I start roasting them. When you roast or fry the aubergine, the edges are caramelized with juicy flesh inside. Two EASY ways to roast the aubergine are to Cut the aubergine into cubes like I roasted in Aubergine Curry and the other way is to cut it into boats/half.
Select Aubergines that are firm and have a bit of weight. Lighter aubergines tend to be dried out inside. Slice them into boats, season well with olive oil, salt & pepper. Roast in the hot oven or air fryer until caramelized on the top and juicy inside.
WHY MAKE THIS RECIPE?
Easy to make and fuss free. This recipe requires minimal preparation and still so delicious.
Makes a delicious side dish or midweek meals or weekend lunch. Dress the aubergine with toppings of your choice to make it wholesome.
Mostly hands-off cooking time.
Versatile dish that can be prepared in advance.
As such Aubergine roasted is Vegan.
THE INGREDIENTS FOR ROASTING AUBERGINE
You will only need only 4 Ingredients –
Aubergine (Eggplant) – Any medium sized firm aubergine will work.
Extra Virgin Olive Oil is essential for this recipe. Make sure to drizzle the EVOO not only on the top but coat them all over on the sides and on the skin.
Sea Salt or Kosher Salt is my preference.
Ground Black Pepper
Lemon Juice ( Optional ) – A good drizzle of the juice adds lots of flavor. But this optional.
INGREDIENTS FOR TAHINI SAUCE WITH YOGURT DRESSING
You will need a handful of fresh and pantry ingredients for the sauce. This Tahini dressing is perfect for Vegetarians. For a Vegan Tahini sauce, either use vegan yogurt or cold water.
Tahini paste is easily available in large superstores in the Asian Isle. This paste stores well in the refrigerator for a few weeks. Although you can make fresh from sesame seeds, I find using store-bought works like a quick fix.
Greek Yogurt or Vegan Yogurt
Fresh Lemon Juice will add that zing to the dressing
Ground Cumin is great in lending mediterranean flavors.
1-2 cloves Garlic, minced – If you like it mid use just 1 clove.
Olive Oil – EVOO is the key!
1/4 cup Flat Parsley, diced
Za’atar – Add just a little of Za’atar to the Tahini Sauce!
HOW TO MAKE OVEN ROASTED AUBERGINE STEP-BY-STEP
This roasted eggplant has Mediterranean flavors. Cut the aubergine into halves, make criss cross, without cutting them into the skin.
Put the aubergine boats, flesh side up in a roasting dish.
I like to season the aubergine with salt and pepper, then a generous drizzle of extra virgin olive oil, before roasting in the hot oven for about 40-50 minutes. There should not be any unoiled flesh on the aubergine boats.
Once roasted, the aubergine will have a deep golden brown color on the top.
For seasoning I have used a za’tar and sumac. And then a handful of fresh herbs – parsley and mint, toasted pine nuts, pomegranate ariles and tahini dressing.
Sometimes I also like to serve with airfryer roasted chickpeas and spinach and the dressing.
HOW TO MAKE EASY PEASY YOGURT TAHINI SAUCE?
Add all the ingredients to a small mixing bowl and whisk until well combined. Taste and adjust the seasoning accordingly.
SERVING ROASTED AUBERGINE
The aubergine roasted cubes or boats with olive oil, salt, and pepper are undoubtedly delicious. I do love to enjoy them as it is. It’s great for snacking too. You can use the basic aubergine roast recipe and change up the flavoring to your liking.
But I do like to spruce it up many times and give the humble aubergine a facelift in flavors with these ideas
Fresh Lemon Juice for a touch of freshness.
Zat’ar & Sumac adds that mediterranean flavors.
Parsley & Mint – for color and freshness
Tahini Dressing pairs well with roasted aubergine flesh.
Pomegranate adds the color ( screams pick me up )
Roasted Chickpeas & spinach – Along with a Balsamic dressing, they make a wholesome meal.
IF YOU LOVE AUBERGINE RECIPES, YOU WILL ALSO LOVE
Baba Ghanoush recipe ( coming soon! )
HAVE YOU MADE THIS RECIPE?
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- 2 Medium Aubergine
- 2 Tbsp Olive Oil
- 1 Tsp Kosher Salt
- 1/2 Tsp Black Pepper
- ¾ Cup Greek Yogurt
- 2 Tbsp Tahini Paste
- 1 Clove Garlic minced
- 1 Tbsp Lemon Juice
- ½ Tsp ground cumin
- 1/4 Tsp Za ‘atar
- 1/4 Cup Parsley
- 1/4 Tsp Za'atar & Sumac
- 2 Tbsp Pinenuts
- 4 Tbsp Pomegranate seeds
- 1 Tsp Parsley
- 2 Tsp Mint Leaves
- Squeeze of Lemon
- Heat the oven to to 180 C and line the Roasting Tray with Parchment Paper.
- Slice the Aubergine in length into 2 half boats. Score Criss Cross lines, making sure not to cut through the skin.
- To a small bowl, add Olive Oil, 1 Tsp of Lemon Juice and mix well. Coat the oil over the sliced Aubergine on the top and on the outer skin. Season well with salt and some pepper.
- Place the aubergine boats, flesh side up in a roasting dish and bake for 40 minutes. Check at 30 minutes if the flesh has softened. If not, continue to bake until 40 minutes. Remove the Baked Aubergine from the oven and allow it to cool. Again drizzle some Olive Oil on the roasted Aubergine.
- Whilst the Aubergine is getting baked, prepare the Tahini Yogurt Dressing. Place the dressing ingredients ina bowl and whisk thoroughly. If the consistency is too thick, add a few tsp of water until desired proportion is achieved. Taste and adjust the seasoning accordingly.
- Place the roasted aubergine halves on the serving plate. Sprinkle za'atar & sumac, drizzle Tahini Sauce, Scatter toasted Pinenuts, Pomegranates seeds, herbs and lemon juice.