Aubergine With Tahini, Yoghurt & Chilli

Aubergine With Tahini, Yoghurt & Chilli

Another spring/summer hero, regular readers will know how much we love aubergine dishes here at SL. The tangy, tahini yoghurt and hint of spice make it the ideal accompaniment to lamb.
Total Time
30 Minutes
2 aubergines
5 tbsp of olive oil
Juice of 1 lemon
Salt and pepper
200ml of yoghurt
2 tbsp of tahini
1 garlic clove, crushed
1 tsp of honey
1 tsp of sumac
80g of pomegranate seeds
Coriander leaves
Step 1

Pierce the aubergine with a sharp knife and place on the fire pit/BBQ (if cooking inside, place in the oven at 220°C) for about 40 minutes or until the skin is black and crispy. Leave it to cool slightly. Then, slice the aubergine open and scoop out the flesh and place in a bowl. Drizzle with olive oil, squeeze over the lemon juice and season with salt and pepper.

Step 2

Mix together the yoghurt, tahini, garlic, honey, lemon, olive oil and seasoning and spoon over a serving platter. Scatter over the aubergine, then the sliced chilli, sumac, pomegranate seeds, olive oil and coriander leaves.

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