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Overhead shot of baked aubergine with tahini and goat's cheese with lettuce leaves on a blue background
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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
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 2 servings
Calories 445kcal
Author Amy Fulwood

Ingredients

  • 2 medium Aubergines
  • Salt and Ground Black Pepper
  • Olive Oil
  • 150 g Goat's Cheese
  • Sumac
  • 3 tablespoon Tahini
  • Chilli Flakes
  • Flatbreads to serve
UK Measures - US Measures

Instructions

  • 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.
  • 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.
  • Serve with warmed flatbreads. 

Notes

Nutrition information is an estimate and will vary depending on the exact ingredients used.

Nutrition

Calories: 445kcal | Carbohydrates: 31g | Protein: 22g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 34mg | Sodium: 293mg | Potassium: 1171mg | Fiber: 14g | Sugar: 16g | Vitamin A: 880IU | Vitamin C: 11.1mg | Calcium: 178mg | Iron: 3.5mg