2 large aubergines 2 tablespoons olive oil
salt & pepper to taste
– 200 gr coconut yoghurt or another plant-based yoghurt 2 tablespoons tahini (sesame paste) 2 tablespoons water 1/4 teaspoon cayenne pepper 1/2 teaspoon salt 1/2 teaspoon cumin powder 1 tablespoon toasted sesame oil or olive oil
1 green part of a spring onion – finely sliced
seeds of 1 pomegranate
Since I discovered this technique of roasting, I have become obsessed with cooking and eating grilled aubergines all the time. In summer you also could barbecue them and it will taste as delicious or even better when using a charcoal BBQ. Cut them in 4 length wise rather than in round slices like we will do for the oven method.
Let’s start by heating the oven – use the grill function which heats your oven to 240 C degrees. If you do not have this grill function, heat your oven at the same temperature but only using the upper heat.
Wash and dry the aubergines first and then slice them 1.2cm wide. Cover a baking tray with baking paper or even better use a reusable baking foil like this one. Using a brush or a spoon, cover each slice with a bit of olive oil. Aubergines are very absorbing which means we tend to use too much oil when cooking them. Just a bit of olive oil on each is enough. Transfer on the very upper part of your oven and cook for 7 minutes roughly or until it’s golden. Turn each slice and cook for another 5 minutes until golden. Take out of the oven and leave to rest for 5 minutes.
While it’s baking, prepare the sauce. Start by diluting the tahini paste with the same amount of water, you can use a whisk. It should be shiny and smooth. Add the yogurt, the spices and last using the whisk slowly incorporate the sesame oil. This process will emulsify the sauce. You also can use olive oil if you don’t have sesame oil.
Transfer the roasted aubergines to a serving dish and add the sauce on top. Sprinkle some more sesame oil and then add the pomegranate seeds and some finely slices spring onions.