This aubergine traybake with tahini dressing is a Middle Eastern-inspired dish that combines bold flavours with vibrant textures in a single roasting tin. Perfect for busy weeknights or effortless entertaining, this recipe transforms tender roasted aubergine into a show-stopping centrepiece. The smoky heat of rose harissa pairs beautifully with creamy tahini dressing, while a sprinkle of Maldon Sea Salt flakes enhances every bite. Ready in just 45 minutes, this dish is finished with chopped parsley, but you can also use fresh mint leaves, toasted pine nuts and a touch of lemon juice for a extra burst of freshness.
Step 1
Preheat the oven to 180c.
Step 2
Prepare the aubergine but slicing them in half lengthways, keeping the stalk on, so you have 4 halves. Then score the flesh of each half with a sharp knife in a crisscross pattern – making sure to only cut the flesh and leave the skin intact.
Step 3
Then take a large baking tray and add the chickpeas, red onion wedges and red pepper chunks to the tray. In a small bowl, mix together the harissa and olive oil. Drizzle most of this in the tray and toss so all the ingredients are well coated.
Step 4
Next add the aubergine halves on top of the other veg in the tray so the cut side is facing up and then brush with the remaining harissa paste mix. Season well with Maldon Sea Salt flakes and cracked black pepper.
Step 5
Place the tray into the preheated oven for 25 minutes until everything is starting to look charred and softened. At this stage add the cherry tomatoes on the vine and nestle them in the tray around the aubergine, drizzling with a little extra oil. Then place the tray back in the oven for an additional 20 mins.
Step 6
While the veg is cooking, prepare the tahini dressing. Simply whisk together the tahini, lemon juice and olive oil. Then add as much water as needed until you reach a drizzle consistency – start with a tablespoon at a time. Season well with Maldon Sea Salt flakes and cracked black pepper.
Step 7
When the traybake is ready, remove from the oven and drizzle over the tahini dressing and the chopped parsley. Serve alongside some charred pitta bread, if you like.
Can you keep cooked aubergine in the fridge?
Yes, you can keep cooked aubergine in the fridge. Make sure to store it in an airtight contained for up to 3-5 days, however it’s best consumed within a few days for optimal freshness.
Can you keep cooked aubergine the freezer?
Yes, you can store cooked aubergine in the freezer for up three months in an airtight container. When you are defrosting your aubergine, thaw it in the fridge for 24 hours. Make sure to drain any excess water and pat dry to prevent it from becoming mushy!
