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Baked Tahini Aubergines

These stuffed aubergines taste heavenly and look so beautiful too! The tahini filling is rich and tastes delicious topped with a little natural yogurt (go coconut to vegan-ise it) and sweet pomegranate seeds. These make the perfect side dish, and they’re a go-to of mine when I have friends over for dinner.


2 large aubergines, halved

3 tablespoons of tahini, plus more as needed

2 garlic cloves, peeled and roughly chopped

Juice of half a lemon

1 tablespoon of date syrup

Plain yogurt (I use coconut yogurt)

2 teaspoons of ground cumin

100g pomegranate seeds

Handful of chopped coriander

Olive oil

Salt and pepper to taste


Preheat oven to 200c, grill setting.

Start by cutting the aubergines in half and drizzle with a little olive oil, salt and pepper. Place in the oven and cook for 35-40 minutes.

Once the aubergines are cooked, remove from the oven and scrape the flesh from the skins into a food processor with the tahini, garlic cloves, lemon juice, date syrup, 1 tablespoon of plain yogurt, cumin, salt and pepper. Pulse until well combined.

Using a tablespoon, scoop some of the mixture back into each aubergine skin. Dollop some plain yogurt on top, with a sprinkle of pomegranate seeds and chopped coriander.