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Roasted Aubergines with Whipped Tahini

Roasted Aubergines with Whipped Tahini

By OcadoLifePublished on 06 February 2024If you’re after a flavoursome vegan side or centrepiece, try this Roasted Aubergines with Whipped Tahini from food writer, cook and presenter Georgina Hayden. “I love roasting aubergines whole, as you get tender, creamy results but without the oiliness that can come with frying them. This dish is silky and fresh-tasting – a lovely accompaniment for a roast or just on its own as a main.” Try serving it alongside Georgina’s Slow-roast Lamb Shoulder. Looking for more Aubergine recipes? Look no further.
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Time and servings

1 hr 15 minsTotal time
6Servings
15 minsPrep time
1 hrCooking time

Ingredients

  • 3 aubergines, pierced all over
  • 1 tsp sweet smoked paprika
  • 3 tbsp olive oil
  • 150g tahini
  • 1 garlic clove, crushed or grated
  • 2 lemons, juiced
  • 2 tbsp extra-virgin olive oil
  • ½ bunch dill, sprigs picked and roughly chopped
  • ½ bunch coriander, leaves picked and roughly chopped
  • 4 salad onions, trimmed and finely sliced
  • 1 green chilli, sliced (optional)

Method

  • Step 1

    Preheat the oven to 200°C/180°C fan/gas 6. Arrange the pierced aubergines snugly in a medium roasting tin and season with salt and black pepper. Massage in the paprika and 3 tbsp olive oil, then roast for 1 hr, turning halfway through and basting occasionally.

  • Step 2

    Meanwhile, put the tahini and garlic in a bowl or jug. Add half the lemon juice and season well. Add the extra-virgin olive oil along with 2 ice cubes and 4 tbsp cold water; blitz with a stick blender to make a pale, thick and creamy whipped dressing. Add more water if needed. Season to taste.

  • Step 3

    Remove the aubergine from the oven and leave to stand for 5 mins. Meanwhile, combine the chopped dill and coriander, salad onions, chilli (if using) and remaining lemon juice in a small bowl.

  • Step 4

    Spoon the whipped tahini onto a platter and top with the aubergines. Slice them down the middle to open, drizzle over any pan juices and season again. Spoon over the lemon-dressed herbs and serve. Store leftovers in an airtight container in the fridge for up to 3 days.