My roasted aubergine with tahini sour cream and pomegranate

Sandra Slawinski 30th September 2020 0 comments

The end of summer gives us the aubergine or eggplant. It is a vegetable I rarely cook as I find it a tasteless sponge requiring a lot of olive oil and seasoning. But I like a challenge so I created this recipe and I love the Middle-Eastern flavours in my recipe,  it reminds me of the glorious food I had in Tel Aviv.

Pomegranates are in season now too and their juicy seeds bring tartness to this dish as well as the sour cream brings some richness.

I used very little olive oil to keep the dish light and fresh. I didn’t use any garlic ( as you know I don’t digest it so I don’t ever cook with it), feel free to add.






  • For a Mediterranean taste: replace the za’athar spice blend with herbs de Provence spice blend and the tahini by roasted garlic.
  • For an Asian taste: replace the za’athar spice blend with ground ginger and the tahini by miso.
  • You can add dried or fresh rose petals for a floral flavour touch.
  • Sunflower seeds can be replaced by pumpkin seeds or pine nuts.
  • Pomegranate can be replace by sun-dried cherry tomatoes (see my recipe here)
  • For a vegan version, omit the sour cream.


My roasted aubergine with tahini sour cream and pomegranate

Yield 6 portions


  • 3 medium aubergine ( eggplant)
  • 1 pomegranate 
  • 2 tablespoons za'athar spice blend
  • 1 tablespoon sesame seeds, gold and /or black
  • 3 tablespoons tahini
  • 20 cl sour cream
  • 2 tablespoons olive oil
  • 3 tablespoons sunflower seeds
  • salt 


  1. Slice the aubergines in 2 lengthwise and score them criss-cross. Brush with tahini and olive oil, season with salt and za'athar spice blend. Grill face down for a few minutes, just long enough to char them.
  2. Roast them in a pre heated oven at 180C for 20 minutes, remove and add brush them with a little olive oil and continue roasting for 10 minutes, till the aubergines are cooked through but still hold their shape.
  3. Add to the sour cream, 1 tablespoon of tahini and season with salt and za'athar spice blend. De-seed the pomegranate.
  4. Serve the aubergine hot out of the oven, top with a tablespoon of cream mixture, some more tahini, pomegranate seeds, sunflower seeds and sesame seeds. 


on by Sandra Slawinski

Written and photographed by Sandra Slawinski without commercial deals. I used my baking tin from Ikea, my plates from Zarahome home.