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5 from 1 vote

Roasted Aubergine & Tahini Sour Cream Dressing

Cubed aubergine (eggplant), beautifully roasted in a chilli oil and smothered in a tasty tahini sour cream dressing.
Prep Time6 minutes
Cook Time1 hour
Total Time1 hour 6 minutes
Course: main
Cuisine: English
Keyword: aubergine, eggplant, sour cream, tahini
Servings: 4 people
Calories: 399kcal
Author: Vikkie Lee

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
Metric - US Customary

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!

Nutrition

Calories: 399kcal | Carbohydrates: 34g | Protein: 7g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Cholesterol: 5mg | Sodium: 19mg | Potassium: 1158mg | Fiber: 15g | Sugar: 18g | Vitamin A: 175IU | Vitamin C: 25mg | Calcium: 76mg | Iron: 2mg