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Baked aubergine
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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