First posted: Dec 6, 2016

Roasted Aubergines with Creamy Hummus Dressing


Did you know that Tahini is ridiculously good for you? It’s a complete protein that is packed full of good fats, iron and magnesium, among many other things. It’s made from ground roasted sesame seeds, and you can’t really make hummus without it. And yes, hummus can extend beyond raw carrot crudités, and one of the ways that I like to jazz it up is to mix it with a dollop of yoghurt and good olive oil, and use it as a creamy dressing. And Roasted Aubergines are one of it’s very favourite companions and make a beautiful feast, give this a whirl and tell me you agree?



Cooks in:        Serves:4

For the Aubergines
  • 6 baby aubergines, or 2 large, all halved lengthways
  • 1 Tbsp olive oil
  • 1 level tsp salt
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
For the Dressing
  • 2 Tbsp cup good quality hummus (preferably make your own)
  • 1 Tbsp lemon juice
  • 2 Tbsp good quality olive oil
  • 1/4 cup full fat natural yoghurt
  • Mix togehter, adjust for seasoning and consistency
To Assemble
  • Mint leaves, to garnish
  • Pomegranate rubies, to garnish
  • Creamy goats cheese (optional)

What to do

1. Pre-heat oven to 190C, place the aubergines in a large shallow baking tray, drizzle with oilve oil and season with salt and add a sprinkle of cumin and or coriander.

2. Roast in the oven for 25-30 minutes or until golden and cooked through.

3. Meanwhile, mix the dressing ingredients together and adjust to taste.

4. Arrange the roasted aubergines onto a pretty platter, garnish with fresh mint leaves, pomegranate rubies, goats cheese if using, and a drizzle of the creamy dressing. Add an extra drizzle of olive oil if you like and serve immediately.

Share this recipe