This simple and easy to prepare dish is one of my favourite ways to incorporating vegetables to my weekly menu. It´s healthy and absolutely brimming with flavour!
The baked aubergine flesh is topped with a fragrant and tangy mix of yoghurt, olive oil, lemon juice, roasted cumin and garlic, one of my absolute favourite dips. Yoghurt and aubergine go together like a healthy bread and butter, I rarely have one without the other, and the additions of crunchy pine nuts and green parsley takes this dish up a notch.
I would happily eat this alone, as mezze or part of a bigger meal. Most importantly, if you intend to eat with someone, make sure to have enough aubergines as they will shrink after baking and the taste is so good that you would find it hard to share.
This is also a great make-ahead dish for saving time when entertaining guests or family. Just keep the following points in mind:
Bake the aubergines, prepare the yoghurt sauce separately, toast the pine nuts and assemble everything last minute.
- Avoid assembling too early! Considering Tahini is a thickening agent, pouring yoghurt too early on aubergines might tempt them soak the entire liquid, resulting in a very thick and dry taste.
Try the recipe and come back to share your feedback !
