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Bazinjan bil Laban - Aubergine with Yoghurt and Pine nuts

Fatima Sadal


  • 6 aubergines
  • salt
  • 6 tbsp olive oil extra virgin
  • 1 1/2 tbsp black pepper freshly ground
  • 1 1/2 tsp roasted cumin crushed
  • 2 cups yoghurt
  • 4 tbsp tahini
  • 1 1/2 tsp lemon juice
  • 3 tbsp flat leaf parsley chopped
  • 5 tbsp pine nuts / slivered almonds
  • 2-3 tbsp olive oil to drizzle on top
  • 1 tomato finely chopped
  • 1/3 cup pomegranate arils optional


  • Peel the aubergines. Cut in cubes and sprinkle with 1 teaspoon salt. Place aside for 5-10 min and allow to sweat. Using kitchen papers, remove the water that comes out.
  • Line a baking tray with baking paper and generously drizzle olive oil. Transfer the aubergine cubes on it and bake in preheated oven at 200 C until completely soft.
  • Remove from oven and season with pepper and roasted cumin powder.
  • Transfer to a serving platter.
  • Mix yoghurt with tahini, lemon. Season with salt and pepper. Add parsley.
  • Pour the sauce over the aubergines.
  • Take a small frying pan, fry the pine nuts in olive oil until golden.
  • Pour over the yoghurt and decorate with tomatoes, pomegranate and parsley.
  • Serve as mezze (starter) with pita / naan or side with meat dishes.


  • Make sure the aubergines are completely done and not under cooked. They might appear slightly browned and dry once completely cooked. Thats fine!
  • You can also cook aubergines in a pan instead of baking in the oven.
  • For toasted cumin powder: Take a few teaspoons of cumin seeds and dry roast them in the pan. Allow to cool for a while, then grind coarsely. Store in spice jar! 
  • The quality of olive oil matters! 
  • If you want to serve the dish later: Prepare the sauce separately, fry the pine nuts and bake the aubergines. Assemble last minute!