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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.

Ingredients:

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

Cooking:

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.