Roasted Aubergine with a Tahini Sauce

Roasting vegetables brings out their natural sweetness and enhances their flavours, making it a simple yet delightful way to elevate your meal. Aubergine also known as eggplant and , when roasted to perfection, become tender and caramelized, creating a delicious dish that’s both satisfying and nutritious. No consider Roasted Zucchini with a tahini sauce, this roasted veggie ensemble is sure to tantalize your taste buds. The sauce is simple but is creamy, full of flavour and a total delight to eat.

To begin, preheat your oven to 200°C (400°F). While the oven heats up, slice the aubergine/eggplant into halves or uniform rounds or chunks, depending on your preference. Arrange the slices on a parchment lined baking sheet, making sure not to overcrowd them, which ensures even roasting.

Drizzle the vegetables with olive oil and season generously with salt, pepper, and any other desired herbs or spices. Toss them gently to coat evenly, then spread them out in a single layer. This allows the heat to circulate evenly around each piece, resulting in beautifully roasted veggies.

Place the baking sheet in the preheated oven and roast for about 20-25 minutes. Or until the vegetables are tender and golden brown, flipping them halfway through to ensure even cooking.

While the vegetables roast, prepare the tahini-yogurt sauce. In a small bowl, combine tahini, plain yogurt, lemon juice, minced garlic, salt, and a splash of water. Whisk until smooth and creamy, adjusting the consistency with more water if needed. Taste and adjust the seasoning according to your preference.

Once the aubergine/eggplant are done roasting, transfer them to a serving platter and drizzle generously with the tahini-yogurt sauce. Garnish with chopped fresh herbs, such as coriander, parsley or mint, for a pop of colour and freshness. Serve as a main dish or as a side dish.

To complement the roasted Aubergine with tahini sauce, here are some suggested side dishes and accompaniments:

Grilled Chicken: Marinated or seasoned grilled chicken breasts or thighs would pair well with the roasted vegetables. The savoury flavour of the chicken would complement the creamy sauce.

Couscous: Fluffy couscous tossed with chopped fresh herbs, lemon zest, and a drizzle of olive oil makes a light and flavourful side dish that complements the Mediterranean flavours of the roasted vegetables.

Quinoa Salad: A refreshing quinoa salad with diced cucumbers, cherry tomatoes, red onion, feta cheese and a lemon vinaigrette. This salad would add texture and freshness to the meal.

Tabbouleh: A classic tabbouleh salad made with bulgur wheat, finely chopped parsley, tomatoes, cucumbers, and dressed with lemon juice and olive oil adds a vibrant and herbaceous element to the plate.

Hummus and Pita Bread: A platter of creamy hummus served with warm, toasted pita bread is a classic accompaniment. Especially to Mediterranean-inspired dishes. It provides a delicious dip for the bread and adds extra protein to the meal.

Roasted Potatoes: Crispy roasted potatoes seasoned with garlic, herbs and a sprinkle of Parmesan cheese. These would add heartiness and texture to the plate.

Greek Salad: A traditional Greek salad with crisp lettuce, cucumbers, tomatoes, red onions, Kalamata olives and feta cheese. Dress in a simple lemon-oregano vinaigrette for a refreshing and tangy element to the meal.

Baba Ganoush: Another roasted eggplant-based dish, baba ganoush, is a creamy dip made with roasted eggplant, tahini, garlic, lemon juice, and olive oil. It’s a flavourful addition to the meal and complements the roasted aubergine.

These side dishes and accompaniments offer a variety of flavours, textures and nutrients that complement the roasted aubergine/zucchini with tahini-yogurt sauce, creating a well-rounded and satisfying meal.

Finally I hope you Enjoy!

Roasted Aubergine with a Tahini Sauce

Enjoy the creamy, roasted goodness of the vegetables paired with the flavourful tahini-yogurt sauce!

4.51 from 51 votes

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Course: Main Dish, Side Dish

Cuisine: Lebanese, Mediterranean

Keyword: Dairy, Sauce, Vegetables, Vegetarian

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 4 People

Calories: 277kcal

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Ingredients

 

MetricImperial

• 4 medium aubergine sliced
• 2 tbsp olive oil
• salt to taste
• pepper to taste
• 1/4 bunch coriander chop/torn

Tahini Sauce

• 1/4 cup tahini
• 1/4 cup plain yogurt
• 2 tbsp lemon juice
• 1 clove garlic peel/minced
• salt to taste
• water as needed

Get ingredients with

Instructions

• Preheat your oven to 200°C (400°F).
• Line a baking sheet with parchment paper.
• In a large bowl, toss the aubergine/eggplant slices with olive oil, salt, pepper, and any optional dried herbs until evenly coated.
  4 medium aubergine, 2 tbsp olive oil, salt, pepper
• Arrange the seasoned vegetable slices in a single layer on the prepared baking sheet.
• Roast in the preheated oven for 20-25 minutes, flipping halfway through, until the vegetables are tender and golden brown.
• While the vegetables roast, prepare the tahini-yogurt sauce. In a small bowl, whisk together tahini, plain yogurt, lemon juice, minced garlic and salt. Add water gradually until desired consistency is reached. Adjust seasoning to taste.
  1/4 cup tahini, 1/4 cup plain yogurt, 2 tbsp lemon juice, 1 clove garlic, salt, water
• Once the vegetables are done roasting, transfer them to a serving platter.
• Drizzle the roasted aubergine and zucchini generously with the tahini-yogurt sauce.
• Garnish with chopped fresh herbs.
  1/4 bunch coriander
• Serve immediately as a delicious side dish or as a light main course with warm pita bread or couscous

Nutrition

Calories: 277kcal | Carbohydrates: 32g | Protein: 8g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Cholesterol: 2mg | Sodium: 22mg | Potassium: 1155mg | Fiber: 14g | Sugar: 17g | Vitamin A: 135IU | Vitamin C: 14mg | Calcium: 84mg | Iron: 2mg