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Baked Aubergine with Tahini and Goat’s Cheese

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This baked aubergine recipe is so easy to make and yet is impressive enough for a dinner party. Just a few ingredients like tahini, goat's cheese and olive oil make this an incredible meal. #auberginerecipe #eggplantrecipe #vegetarian #vegetarianrecipe #easyrecipe #thecookreport

This baked aubergine recipe is so easy to make and yet is impressive enough for a dinner party. Just a few ingredients like tahini, goat’s cheese and olive oil make this an incredible meal.

Another vegetarian recipe?! I know, it’s getting out of hand. But seriously you need to try this one out, it will change the way you see the humble little aubergine forever, I promise.

I love the way aubergines are meaty enough to hold up as the main part of a meal. I’ve made roasted aubergines before with a satay sauce and I always thought that couldn’t be beaten until I made this baked aubergine with tahini and goat’s cheese.

Overhead shot of baked aubergine with tahini and goat's cheese with lettuce leaves on a blue background

We have had the most lovely weekend. For my birthday a few months ago Will bought me a night away in Bristol for this weekend so I took Friday off work and we caught the coach over to Bristol.

I’ve been there once before but it was for my sister’s hen do so we didn’t get to see much of the city but this time Will and I spent Friday eating and drinking (of course) and then all day Saturday wandering around the city and falling in love with it.

Will’s basically decided we’ll be moving there at some point over the next few years and I don’t totally hate the idea!

Side on shot of baked aubergine with tahini and goat's cheese on a blue background

Close up shot of baked aubergine with tahini and goat's cheese with salad leaves on a platter

We love living in London but we both feel like at some point the negatives of living here will outweigh the positives.

It’s such an expensive city to live in and knowing that we could not only get somewhere to live but also our general cost of living for much less in a different city makes us feel like we might end up wanting to leave here eventually.

Close up of baked aubergine half on a place with flatbread

Anyway, we also managed to meet up with an old friend who I was at college with and I haven’t seen in many years. She used to live in Bristol and just happened to be visiting this weekend so it seemed too perfect not to meet up!

We also ate some delicious food while we were there including a massive burger which had brie and caramelised onions on it (!) and an incredible halloumi wrap which we bought at the market on Saturday afternoon. All in all a brilliant 2 days in Bristol.

Overhead shot of baked aubergine with tahini on a platter with flatbread on a blue background

Baked aubergine with a fork on a plate with flatbread

So let’s talk about this baked aubergine recipe shall we? It’s one of those recipes that’s so simple and really lets the ingredients shine.

INGREDIENTS YOU NEED TO MAKE THIS BAKED AUBERGINE WITH TAHINI AND GOAT’S CHEESE:

  • Medium Aubergines (Eggplants)
  • Olive Oil – Good quality stuff always tastes better, I swear you can taste the difference
  • Goat’s Cheese
  • Sumac
  • Tahini – We’re using this one at the moment
  • Chilli Flakes
  • Salt and Pepper

Keep scrolling to get the full recipe for this backed aubergine with tahini and goat’s cheese…

I started by baking the aubergines whole in the oven for about 45 minutes until the flesh is soft and tender. This is one of my favourite ways to cook aubergine and it’s so easy.

If you want a summery no oven way to make this recipe then simply wrap them up in some foil and pop on the barbecue until they’re cooked through.

Overhead close up shot of baked aubergine with tahini and goat's cheese on a platter over a blue background

Once the aubergines are all soft and ready to eat you simply split in half lengthways and scatter over the rest of your ingredients.

I started off with a big old drizzle of olive oil because there’s nothing better, really. After that it’s tahini, goat’s cheese, sumac and a few chilli flakes if you fancy it.

There’s something about the simplicity of this recipe which makes each ingredient shine and work perfectly together. It’s just one of the best aubergine recipes!

Close up of baked aubergine with goat's cheese on a platter with salad leaves

We served these baked aubergines as a simple summer weeknight dinner with some homemade flatbreads on the side and it was one of my favourite dinners for a while.

The aubergine flesh gets so soft when it’s baked you can scoop up aubergine into the flatbreads along with all the toppings with a few lettuce leaves and maybe a little hot sauce and it’s just the best.

Want more? Get all my other vegetarian recipes before you go.

Keep scrolling to get the full recipe…

WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS ONCE YOU’VE MADE THESE BAKED AUBERGINE WITH TAHINI AND GOAT’S CHEESE?

If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!

Smoky Aubergine Salad with Red Pepper

This salad is the ideal way to use up leftover aubergines!

Overhead shot of Smoky Aubergine Salad with Red Pepper on a white wooden background with bread and parsley

Sweet Potato & Quinoa Salad with Sesame Dressing

The dressing for this salad is the perfect use for your leftover tahini.

Overhead shot of Sweet Potato and Quinoa Salad with Sesame Dressing

Overhead shot of baked aubergine with tahini and goat's cheese with lettuce leaves on a blue background
5 from 5 votes
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Baked Aubergine with Tahini and Goat's Cheese

This baked aubergine recipe is so easy to make and yet is impressive enough for a dinner party. Just a few ingredients like tahini, goat's cheese and olive oil make this an incredible meal. 

Course Main Course
Cuisine Mediterranean
Keyword healthy, vegetarian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 2 servings
Calories 445 kcal
Author Amy

Ingredients

  • 2 medium Aubergines
  • Salt and Pepper
  • Olive Oil
  • 150 g Goat's Cheese
  • Sumac
  • 3 tbsp Tahini
  • Chilli Flakes
  • Flatbreads to serve

Instructions

  1. Pre-heat the oven to 190°C and roast the aubergines for 45 minutes-1 hour. Remove from the oven when a skewer passes all the way through easily.

  2. Cut the aubergines in half lengthways and open. Drizzle with olive oil then add spoonfuls of goat's cheese and tahini and sprinkle over sumac and chilli flakes.

  3. Serve with warmed flatbreads. 

Recipe Notes

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Nutrition Facts
Baked Aubergine with Tahini and Goat's Cheese
Amount Per Serving
Calories 445 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 12g 60%
Cholesterol 34mg 11%
Sodium 293mg 12%
Potassium 1171mg 33%
Total Carbohydrates 31g 10%
Dietary Fiber 14g 56%
Sugars 16g
Protein 22g 44%
Vitamin A 17.6%
Vitamin C 13.4%
Calcium 17.8%
Iron 19.3%
* Percent Daily Values are based on a 2000 calorie diet.

Equipment you need to make this recipe…

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10 Comments

  • Reply
    Laura
    06/08/2018 at 9:12 AM

    I am always on a lookout for aubergines recipe, I love them in any form. I will try this one. Sound good

    • Reply
      Amy
      06/08/2018 at 12:43 PM

      Thanks Laura!

  • Reply
    Danielle
    06/08/2018 at 10:54 AM

    This looks outstanding Amy! I love eggplant, but have never prepared it like this before. Love the addition of the goat cheese and tahini. How yummy!

    • Reply
      Amy
      06/08/2018 at 12:43 PM

      Thanks Danielle!

  • Reply
    Kelly Anthony
    06/08/2018 at 11:26 AM

    Thanks for sharing other ways to use the baked aubergine for leftover dishes. I love when recipes include this.

    • Reply
      Amy
      06/08/2018 at 12:43 PM

      Thank you Kelly 🙂

  • Reply
    Shelby
    06/08/2018 at 11:47 AM

    This is mouthwatering. I am in for vegetarian recipes always! I also love that you mention being able to cook this on the grill as I have no kitchen whatsoever right now!

    • Reply
      Amy
      06/08/2018 at 12:43 PM

      Thanks Shelby!

  • Reply
    Claudia
    06/08/2018 at 12:00 PM

    this dish looks fabulous I just love the tahini with cheese in this sounds over the top yummy. I am printing it!

    • Reply
      Amy
      06/08/2018 at 12:42 PM

      Thanks so much Claudia!

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