Baked Tahini Aubergines
Total Time
50 minutes
Prep Time
0 seconds
Cook Time
50 minutes
Rating
0 out of 5 stars
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Ingredients
2 servings
- 2 large aubergines
- 1 tablespoon olive oil
- 3 tablespoons tahini
- 2 garlic
- ½ lemons
- 1 tablespoon date syrup
- 3 tablespoons coconut yoghurt
- 2 teaspoons ground cumin
- handful of coriander
- 1 large handful pomegranate seeds
- pinch of sea salt & black pepper
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Preparation
Step 1
Preheat oven to 200°C / 390°F, grill setting.
Step 2
Start by cutting the aubergines in half lengthways and drizzle with a little olive oil, salt and pepper.
Step 3
Place in the oven and cook for 35–40 minutes, adding the garlic cloves 10 minutes before the end.
Step 4
Once the aubergines are cooked, remove from the oven and scrape the flesh from the skins into a food processor with the tahini, garlic cloves, lemon juice, date syrup, 1 tablespoon of yoghurt, cumin, salt and pepper. Pulse until well combined.
Step 5
Using a tablespoon, scoop the mixture back into each aubergine skin.
Step 6
Dollop some yogurt on top, with a sprinkle of pomegranate seeds and chopped coriander.
Step 7
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