Roasted Aubergine with a Tahini Sauce

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

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

Prep Time 15

Cook Time 25

Total Time 40

Servings People

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