Roasted aubergine slices with tahini yoghurt

Name: Roasted aubergine slices with tahini yoghurt
Total time: 40 min
Cuisine: Middle Eastern
Ingredients: 2 aubergines, sliced into 2 cm rounds; 3 tbsp olive oil; 1 tsp ground cumin; 150g Greek yoghurt; 2 tbsp tahini; 1 garlic clove, crushed; 1 lemon, juiced; 2 tbsp fresh parsley, chopped; 1 tbsp sesame seeds

Meltingly soft roasted aubergine with a cool tahini and lemon yoghurt and fresh herbs.

Time40 min
LevelEasy
Costabout £0.75 a head
Oven210°C (190°C fan)

4 servings

Ingredients

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2auberginessliced into 2 cm rounds
3 tbspolive oil
1 tspground cumin
150 gGreek yoghurt
2 tbsptahini
1garlic clovecrushed
1lemonjuiced
2 tbspfresh parsleychopped
1 tbspsesame seeds

Method

1
Heat the oven to 210°C (190°C fan). Line two trays with baking paper.
2
Brush the aubergine slices on both sides with oil and sprinkle with cumin. Lay them on the trays.
3
Roast for 30 minutes, turning once, until deep golden and soft all the way through.
30 min
4
Stir the yoghurt, tahini, garlic and lemon juice together with a splash of water until pourable.
5
Arrange the aubergine on a plate, spoon over the yoghurt and scatter with parsley and sesame seeds.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.