Middle Eastern Roasted Aubergine

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Middle Eastern Roasted Aubergine

Yield: 4

Author: April Jackson

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

One of my favourite vegan dishes, filled with spices, layered with textures and as vibrant as it gets!

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Ingredients

Aubergine

• 2 aubergine/eggplant cubed
• 6 tbsp avocado oil
• 1 teaspoon salt
• 1/2 teaspoon black Pepper
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon
• 1 teaspoon mixed herb
• 1 teaspoon garlic powder
• 1/2 teaspoon chilli flakes

Tahini Dressing

• 2 tablespoon tahini (stir well before adding)
• 2 tablespoon water
• 1/2 lemon, juiced

Garnish

• 1 handful of cranberries
• 1 handful parsley and mint
• 1 baby handful pomegranate seeds

Instructions

1. Preheat the oven to 446F
2. Mix oil and spices, chop aubergine and mix well.
3. Lay evenly on parchment and roast for 20 mins, toss and roast for another 5 minutes
4. In the meantime whisk tahini, water and lemon juice for the dressing.
5. Once aubergine is cooked, let it rest for a few minutes, add cranberries and plate up.
6. Drizzle the dressing, top with pomegranate seeds and fresh herbs.

Middle Eastern Roasted Aubergine