Roasted Aubergine with Tahini & Pomegranate
By Cook with Lisa
Published on 25 April 2022
Roasted aubergines have a deep smoky flavour which make a wonderful subsitute to meat in a meal. They are delicious in this recipe however also work well as a dip or stuffed and even work well in a curry! Need more aubergine recipe inspiration? We’ve got you covered.Time and servings
1 hr 10 minsTotal time
4Servings
20 minsPrep time
50 minsCooking time
Ingredients
- 3 large aubergine
- 2 tbsp of acacia honey
- 4 tbsp of extra virgin olive oil
- 1 tsp of lemon juice
- 2 tbsp of toasted sesame seeds
- 0.5 pomegranate, deseeded
- 1 handful of coriander
- 2 tsp of sesame oil
- 1 sprinkle of garlic granules
- 3 tbsp of tahini paste, mixed with 3 tbsp of cold water
Method
Step 1
Preheat the oven to 350°f, gas mark 4, 180°C.Step 2
Wash and pat dry the aubergine, then cut in half lengthwise (keeping the stalk on).Step 3
With the tip of a knife, score the flesh deeply in a diamond criss-cross pattern by making five or six long cuts on the diagonal , cutting at a steep angle, and then rotating the eggplant to make another set of similar cuts (although do not cut through the skin).Step 4
Brush both sides of the aubergine with the 2 tbsp. extra virgin olive oil and sesame oil.Step 5
Put the aubergine cut-side facing up on a baking tray lined with parchment paper.Step 6
Season with sea salt, black pepper and garlic granules.Step 7
Place in the preheated oven and bake for 20 minutes, then remove from the oven and turn over facing down and bake for further 20 minuets, then turn over one more time and bake for another 10 minutes facing upwards.Step 8
Check often to make sure that they do not burn (If your aubergine still isn’t tender all the way through, then bake for a further 5-10 minutes, then proceed with the recipe.)Step 9
Remove from the oven and drizzle with 2 tbsp. extra virgin olive oil, then leave to cool.Step 10
To make the tahini paste mix either by hand or in mini food processor, add the tahini paste, water, lemon, garlic paste and season with salt.Step 11
On a larger platter place the roasted aubergines around the plate.Step 12
Spoon the tahini paste around the plate.Step 13
Drizzle acacia honey around the plate.Step 14
Then garnish with the toasted sesame seeds & fresh coriander and pomegranate seeds.