This aubergine tahini recipe is lusciously infused with chilli oil and topped a creamy and zesty dressing. Perfect for a tasty meat-free Monday meal on a salad or side.
I love how versatile aubergines are. If I'm not making melanzane parmigiana with them, it's a keto aubergine vegan curry, Thai soup or eggplant pasta sheets in my lasagne.
The trick with them though, is to cook them long enough, otherwise, they can be bitter. Either pan-fried, or baked. Whichever way you have time for.
But there's something simply bliss about tray bakes. Do a load of veg chopping, toss with oil and throw it in the oven while you get on with your life. That's what this eggplant tahini dip recipe is all about!
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🔪Equipment I Use
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- Roasting tin
- Baking paper
- Measuring spoons
- Chopping knife
- Chopping board
- Lemon juicer
- Salt and pepper grinder
👩🍳Whipping up an Aubergine Tahini Recipe
Salad dressings are my thing every day because they're no blooming quick to make. And this tahini sour cream dip is no exception.
You'll find the full list of ingredients at the bottom of this page, but it's just a matter is mixing it in a bowl and drizzling it on top once the diced aubergines are sufficiently roasted.
However, other dressings you may wish to try are:
- Vegan tahini maple dressing
- Avocado lime dressing
- Creamy mustard dressing
- White cheddar ranch dressing on these mackerel fish cakes
➕More Aubergine Recipes
- Aubergine and chickpea curry
- Thai spinach, courgette and aubergine soup
- Eggplant chickpea Lebanese moussaka
- Aubergine and cauliflower curry
- Slimming World aubergine parmigiana bake (melanzane)
📋How to Make Roasted Eggplant with Tahini
📖 Recipe
Roasted Aubergine & Tahini Sour Cream Dressing
Equipment
Ingredients
- 4 aubergines cut into 1" chunks
- 3 tablespoon chilli olive oil
- Pinch salt
- Pinch pepper
Tahini Sour Cream Dressing
- 3 tablespoon extra virgin olive oil
- 3 tablespoon tahini
- 3 tablespoon sour cream
- Pinch salt
- Pinch pepper
- 1 lemon zest & juice
- 2 tablespoon balsamic vinegar
Instructions
- Preheat the oven at 170c fan/190 conventional/375F
- Line a roasting tin with baking paper
- Toss the aubergine in the chilli oil and scatter in the baking dish anedd bake for 1 hour
- Meanwhile, mix the tahini sour cream dressing in a bowl and set aside
- Remove the aubergines from the oven and serve with a drizzle of the dressing and enjoy!
Disclaimer
*This is an unofficial page and has no affiliation or endorsement from Slimming World. Slimming World's website can be found at https://www.slimmingworld.co.uk/. Any syn values are personal estimates and not verified by Slimming World.
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