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!
Servings 4 People
Ingredients
- 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
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