Roasted aubergine with tahini yogurt – Claudia Roden

These aren’t enough for a whole main meal but make a great side. Makes enough for 6-8 people as a side.

Cut 4 aubergines into half inch rounds. Season with salt and roast at 220C+ for 20 mins on one side, turn and cook for 10 mins on the other side until soft and coloured.

Allow to cool a bit and brush with a dressing made from  2 Tbsp. extra-virgin olive oil, a pinch of salt and 1½ tbsp each of pomegranate molasses and red or white wine vinegar.

Top each round with a yogurt sauce made from 500g yogurt, 1 minced garlic clove and 2 Tbsp. of tahini.

Sprinkle over toasted pine nuts and pomegranate seeds and serve in a shallow dish.



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