Roasted Aubergine with Tahini and Pomegranate
Ingredients
- 1 large aubergine
- 1/2 red onion
- 4 tbsp plain yoghurt
- 1 heaped tbsp tahini
- 1 lemon
- 1 tbsp pomegranate seeds
- 1 tbsp fresh chopped parsley
- Olive oil
- Salt & pepper
Preparation
Preheat the oven to 200C. Slice the aubergines, douse in salt and leave to sit for 10 minutes.
Mix the yoghurt, tahini and half of the lemon juice together. Season with salt and pepper and set aside.
Slice the onion into half moons, squeeze over remaining lemon juice and a big pinch of salt. Leave to sit for 5 minutes and then gently pinch together until they turn bright pink. Set aside.
Wipe away the liquid that has surfaced on the aubergines, drizzle with olive oil, season with salt and pepper and place in the oven for 30 minutes, flipping halfway.
Spoon the yoghurt mixture onto a plate and top with the roasted aubergine. Drizzle over the pickled onion, pomegranate seeds and parsley and serve.
Tips
This dish makes a delightful lunch and is best served with pitta bread for mopping up the sauce.
