Roasted Aubergine and Courgette with Tahini Yogurt Sauce
This dish celebrates simple Mediterranean vegetables — roasted aubergine and courgette — paired with a silky tahini yogurt sauce and a drizzle of lemony olive oil. It’s light yet satisfying, perfect as a side, appetizer, or vegetarian main.
⏱️ Time
Prep time: 15 minutes
Cook time: 25–30 minutes
Total time: 40–45 minutes
Ingredients
For the Roasted Vegetables:
1 large aubergine (eggplant), cut into 1-inch cubes or thick slices
1 large courgette (zucchini), sliced into half-moons
2 tbsp extra virgin olive oil
½ tsp ground cumin
½ tsp paprika
Salt and black pepper, to taste
Optional: 1 small red onion, cut into wedges (for sweetness)
For the Tahini Yogurt Sauce:
½ cup Greek yogurt
2 tbsp tahini (sesame paste)
1 tbsp lemon juice
1 small garlic clove, grated or finely minced
1–2 tbsp cold water (to thin the sauce)
Salt, to taste
For Garnish:
1 tbsp olive oil, for drizzling
1 tbsp toasted pine nuts or sesame seeds
Fresh parsley or mint, chopped
Optional: sprinkle of sumac or chili flakes for color
Instructions
1. Preheat and Prepare Veggies
Preheat oven to 200°C (400°F).
Place aubergine and courgette on a baking sheet lined with parchment paper.
Toss with olive oil, cumin, paprika, salt, and pepper until evenly coated.
Spread them out in a single layer (avoid crowding).
2. Roast
Roast for 25–30 minutes, flipping halfway through, until golden and tender with slightly crisp edges.
Aubergine should be soft and creamy inside, courgette lightly caramelized.
3. Make the Tahini Yogurt Sauce
In a small bowl, whisk together Greek yogurt, tahini, lemon juice, garlic, and salt.
Add cold water, 1 tablespoon at a time, until smooth and creamy (pourable but thick).
Taste and adjust lemon or salt as desired.
4. Assemble
Arrange roasted vegetables on a serving platter.
Drizzle generously with tahini yogurt sauce.
Top with toasted pine nuts or sesame seeds, chopped parsley, and a drizzle of olive oil.
Sprinkle sumac or chili flakes for a vibrant finish.
Notes & Tips
Extra flavor: Add roasted red peppers or cherry tomatoes for color.
Make ahead: Roast veggies in advance and reheat before serving with fresh sauce.
Vegan version: Use plant-based yogurt (like coconut or soy) in the sauce.
Meal idea: Serve over couscous, quinoa, or with warm pita for a complete dish.
Frequently asked questions FAQs
Q: Can I grill instead of roasting?
Yes! Grilling adds smoky flavor — brush vegetables with olive oil and grill 2–3 minutes per side.
Q: Can I serve it cold?
Absolutely. It’s delicious warm or at room temperature — perfect for meal prep or summer meals.
Q: How long does the sauce last?
Tahini yogurt keeps for up to 3 days in the fridge. Stir before using.
Nutritional Information
Calories: 280 kcal
Protein: 8 g
Fat: 20 g
Carbohydrates: 18 g
Fiber: 6 g
Sugars: 8 g