This roasted aubergine has Mediterranean flavors. Once the aubergine is roasted until caramelised, it is then finished with fresh herbs, toasted pinenuts, pomegranate seeds and a generous drizzle of tahini sauce.
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.
For Spicy Roasted Aubergine - sprinkle crushed chilli flakes on the top.