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Roasted Aubergines with Whipped Tahini

By OcadoLife
If 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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

11 total
  • 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

4 steps

  1. 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.

  2. 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.

  3. 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.

  4. 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.