Roasted aubergines with tahini sauce

Aubergine halves roasted in the oven until meltingly soft, topped with a lemony tahini sauce and scattered with pomegranate. A plant-based dish with Middle Eastern inspiration: healthy, tasty and impressive.

Prep: 10 min  |  Cook: 35 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, items) use average weights. 180 kcal · 4 g protein · 8 g carbohydrate · 14 g fat

Ingredients

• 2 aubergines
• 3 tbsp tahini
• 1 lemon
• 2 tbsp olive oil
• 1 clove of garlic
• pomegranate, parsley

Method

1. Halve the aubergines, score the flesh in a criss-cross pattern and brush with oil.
2. Roast for 35 minutes at 200°C until meltingly soft.
3. Mix the tahini, lemon, garlic and a little water.
4. Spoon the sauce over the aubergines and scatter with pomegranate and parsley.

Nutritional benefits

Roasted aubergine becomes meltingly soft without much added fat and provides fibre and antioxidants. Tahini (sesame) supplies healthy fats, calcium and magnesium. A generous plant-based dish, full of flavour and naturally gluten-free and dairy-free.

Variations and substitutions

• With yoghurt instead of tahini.
• With roasted chickpeas for more protein.
• With spices: za’atar, cumin.
• With bulgur or rice for a complete meal.

Storage and make-ahead

Keeps for 3 days; add the sauce and pomegranate just before serving.

💡 Good to know

Score the flesh of the aubergines before cooking: they roast faster and become soft right through.

Related reading

Discover more vegetarian recipes · vegan recipes · gluten-free recipes · dairy-free recipes · anti-inflammatory recipes.

Ingredients in this recipe: aubergines · tahini · lemon · olive oil · garlic.

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