Cook: 40 minutes

Serves: 4-6

This could not be easier. If you make it the day before and refrigerate overnight the flavour will be even better. Leftover dressing can be used on other salads or sandwiches.

Heat oven to 180°C (fan). Cut the aubergines into 2cm chunks.

Put the aubergine in a large bowl with the olive oil, sumac, pomegranate molasses and seasoning and mix so they are well coated.

Tip into a large roasting tin (I use the oven shelf itself) so the aubergines are in one layer – scraping out the bowl to get all the coating ingredients out.

To get more recipes, click here to sign up for our free JC food newsletter.

Topics:

Vegetarian

Vegan

Vegetarian salad

Ingredients

Name: Recipe: roasted aubergines with yoghurt tahini
Prep time: 10 min
Cook time: 40 min
Yield: 4-6
Ingredients: 3 medium to large aubergines 1 ½ tbsp olive oil 1 ½ tbsp pomegranate molasses 1 ½ tsp sumac Salt and pepper For the yoghurt tahini dressing: ½ tsp salt 100g natural yoghurt (or non-dairy alternative) 100ml tahini Juice of 1 - 2 lemons Salt and pepper To serve: 10g roughly chopped coriander Seeds of ½ pomegranate

3 medium to large aubergines

1 ½ tbsp olive oil

1 ½ tbsp pomegranate molasses

1 ½ tsp sumac

Salt and pepper

For the yoghurt tahini dressing:

½ tsp salt

100g natural yoghurt (or non-dairy alternative)

100ml tahini

Juice of 1 - 2 lemons

Salt and pepper

To serve:

10g roughly chopped coriander

Seeds of ½ pomegranate