My roasted aubergine with tahini sour cream and pomegranate

Yield 6 portions



  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

Recipe by Leeks and High Heels at