Roasted Aubergines with tahini yoghurt and quick pickled red onions

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60ml olive oil


1 tbsp Ras El Hanout spice rub, plus extra for sprinkling

2 medium aubergines, halved lengthways

1 1/2 tbsp parsley leaves, roughly chopped, to garnish

1 1/2 tbsp pomegranate seeds, to garnish (optional)

1 tbsp flaked almonds, toasted, to garnish (optional)

1 lemon, cut into wedges, to serve

Quick pickled red onions (optional)

1 small red onion, halved and finely sliced

1 1/2 tbsp lemon juice

Tahini yoghurt
200g Greek-style yoghurt

2 tbsp tahini

1/2 tbsp lemon juice

1 garlic clove, crushed

Salt and Black pepper

These are wonderful eaten hot or at room temperature alongside the lamb koftas. If serving as a vegetarian main, double the recipe and serve with some rice and a quick herb salad.

Serves 4


1. Preheat the oven to 230C.

2. Combine all the ingredients for the pickled onions in a small bowl with 1/8th tsp of salt and set aside.

3. In another small bowl, combine 2 tbsp of oil with the Ras El Hanout rub and set aside. With a small serrated knife, score the flesh of the aubergines in a criss-cross pattern, cutting almost all the way through but stopping just before you get to the skin. Place on a parchment-lined baking tray, brush with the remaining 2 tbsp of oil and season with ¼ tsp salt and plenty of black pepper. Roast for 25 mins. Brush on the Ras El Hanout oil mixture and return to the oven for another 8-10 mins, until nicely browned and soft.

4. In a small bowl, whisk all the ingredients for the tahini yoghurt with 1/8th tsp of salt until smooth and set aside.

5. Arrange the aubergines on a platter and sprinkle over more of the spice rub. Top with the pomegranate seeds and almonds (if using). Serve with the tahini yoghurt, pickled onions and lemon wedges alongside.

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