RECIPE 16 · OVEN DISHES
Tomato-roasted aubergine with tahini
Soft aubergine, a thick tomato sauce and a lemon-tahini drizzle make a generous vegetable centrepiece. Roasting the aubergine first gives it browned edges before it settles into the sauce.
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A richer beginning.
Tomato paste adds depth to the chopped tomatoes without requiring a long simmer. The tahini is kept separate until serving for a contrast of flavour and texture.
Let’s cook.
Made with Ace Sabbah double-concentrated tomato paste.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Serves / makes
- 4
Times are approximate. 1 tbsp = 15 ml; 1 tsp = 5 ml. Oven temperatures are for a conventional oven.
Ingredients
2 large aubergines, cut into 2 cm cubes
4 tbsp olive oil, divided
1 onion, diced
3 garlic cloves, minced
3 tbsp Ace Sabbah double-concentrated tomato paste
400 g canned chopped tomatoes
100 ml water
1 tsp ground cumin
¾ tsp fine salt, divided
3 tbsp tahini
2 tbsp lemon juice- 3–5 tbsp warm water, for the dressing
2 tbsp chopped parsley
Method
Roast the aubergine
Heat a conventional oven to 220°C / 425°F. Toss aubergine with 3 tbsp oil and ½ tsp salt on a large tray. Roast for 25–30 minutes, turning halfway, until golden and soft.
Make the sauce
Meanwhile, heat the remaining oil in a pan. Cook the onion for 6 minutes, then garlic and cumin for 30 seconds. Cook the tomato paste for 2 minutes. Add tomatoes, 100 ml water and remaining salt; simmer for 12 minutes.
Bring together
Fold the roasted aubergine into the sauce and simmer for 5 minutes. Add a splash of water if the sauce becomes too thick.
Drizzle and serve
Whisk tahini with lemon juice, then add warm water a tablespoon at a time until pourable. Spoon over the aubergine and finish with parsley.
At the stove
Aubergine roasts best with space around the pieces. Use two trays if necessary instead of crowding one.
At the table
Serve with couscous or warm flatbread.