| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 25 minutes |
| Serves | 6 |
| Cuisine | Arabic |
| Diet | Healthy |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 212 |
| Fat | 20g |
| Saturates | 3.5g |
| Protein | 3.7g |
| Carbs | 3.8g |
| Sugars | 0.5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Preheat the oven to 220°C, gas mark 7.
2
Slice the aubergines in half lengthways and score the flesh in a diamond pattern. Place them on a baking tray and drizzle with 2 tbsp olive oil, season with the sea salt and place cut side down on the baking tray.
3 Bake for 15-20 minutes, until the aubergines are cooked through.
3
In a bowl, whisk together the crushed garlic, tahini, lime juice and zest, 2 tbsp olive oil, sea salt and yoghurt.
4
Once the aubergines are cooked, allow them to cool completely before scraping out the flesh using a spoon.
5
Whisk together with the garlic mixture until completely combined.
6
Drizzle with the remaining olive oil, and serve with a sprinkle of sumac, fresh coriander and pomegranate rubies.
