Roasted Aubergine
  • 2 Medium sized Aubergine
  • 2 Tblspn of Olive Oil + 2 Tsp
  • 1 Tsp of Sesame Oil
  • 1 Tsp of Lemon Juice
  • Salt & Pepper to taste
Tahin Dressing
  • 1/2 Cup Greek Yogurt
  • 3 1/2 Tbsp Tahini Paste
  • 1 Clove of Crushed Garlic
  • 1 Tblspn of Lemon Juice
  • A fat pinch of Za ‘atar Spice
  • Salt
  • 2 Tblspn Pan Toasted Pinenuts
  • 4 Tblspn Pomegranate kernels
  • 1 Tblspn roughly chopped Coriander Leaves
  • 10 -12 Mint Leaves
  • Squeeze of Lemon
Equipments Needed
  • OXO Good Grips Non Stick Pro Large Roasting Tin
  • Parchment paper
  1. Heat the oven to to 180 C and line the Roasting Tray with Parchment Paper.
  2. Slice the Aubergine in length into 2 halves. Score Criss Cross lines, making sure not to cut through the skin.
  3. To a small bowl, add 2 Tblspn of Olive Oil , 1 Tsp of Sesame Oil, 1 Tsp of Lemon Juice and mix well.
  4. Roughly spread the oil over the sliced Aubergine on the top and on the outer skin. Season well with roughly a tsp of salt and some pepper.
  5. Place the oil coated Aubergine onto the Roasting Tray and bake for approximately 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.
  6. Whilst the Aubergine is getting baked, prepare the Tahini Dressing. Place Greek Yogurt, Tahini Paste, lemon Juice, crushed garlic , za’ atar spice and a pinch of salt into a bowl. Stir until well combined. If the consistency is too thick, add a few tsp of water until desired proportion is achieved. Taste and adjust the seasoning as desired.
  7. To serve, place the Roasted Aubergine on a platter, drizzle with Tahini Sauce. Scatter some Pinenuts, Pomegranates, some coriander leaves and mint leaves. Squeeze some lemon if required.
  8. Tip:To make it spicy, sprinkle some crushed chilli flakes.