My Oven Roasted Eggplant (oil-free) recipe is the easiest and most creamy I have tried. I usually pair it with baked sweet potatoes, hummus, tahini dressing and some soy yoghurt – and of course some lovely chili flakes to spice it up.

Pair it with this creamy hummus

More yummy dinner recipes:

• Grilled Hokkaido Bites with a tasty Currygurt Dip
• Beetroot Pulp Patties
• Hokkaido Tofuballs in hearty Tomato Sauce

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Baked aubergine (oil free)

Deliciously creamy baked aubergine with sweet potatoes and tahini.

Course: Dinner

Servings: 2 servings

Author: Luna Linnemann

Ingredients

• 1 aubergine
• 3 small sweet potatoes

Topping

• 2 tbsp tahini
• 2 tbsp soy yoghurt
• 1/4 cucumber
• dash of cumin & pepper
• sprinkle of lemon juice

Instructions

• Turn the oven to 180℃/350℉ convection.
• Rinse the eggplant and sweet potatoes. Cut them in half on the longer side and place on a baking tray with their inside facing down. Bake for about 20 minutes or until you can press them and they are soft.
• Meanwhile, rinse the cucumber and cut in slices.
• Once the eggplant and sweet potatoes have baked, arrange them on two plates and decorate with the suggested topping: drizzle some soy yoghurt and tahini over it, lay out the cucumbers and sprinkle some spices.

Notes

I like to pair this recipe with hummus.

Did you make this recipe? Mention @cuminandyin or tag #cuminandyin