Baked aubergines with tahini cream and pomegranate

  • 40 minutes
  • 4 persons
Rated 4 out of 5



1. Halve the aubergines and dice the flesh.

2. Brush with olive oil and sprinkle with salt and pepper.

3. Bake at 180 degrees for 30 minutes.

4. Toast all the ingredients in a dry pan until they start to take on colour and smell.

5. Put everything in a mini chopper and blend to a fine spice mixture.

6. Mix all ingredients together to make a tahini cream.

7. Arrange the aubergines on a platter and serve with tahini cream, dukkah, pomegranate seeds and coriander.


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