Baked aubergines with coriander and tahini dressing


  • 2 aubergines

  • Small handful of coriander

  • Handful of pistachios, roughly chopped

  • 1 tsp. sesame seeds

  • Aubergine marinade

  • 1 tsp. light tahini

  • 1 tsp. miso paste

  • 1 tbsp. tamari or soy sauce

  • 2 cloves of garlic, crushed

  • 1 tbsp. maple syrup

  • Coriander & tahini dressing

  • 20ml Unsweetened Almond Breeze®

  • 1 tbsp. light tahini

  • 120g almond yoghurt

  • Small handful of coriander

  • 1 tsp. lemon juice

  • Pinch of salt

  • Few twists of black pepper

  • Serves: 2-4

  • Prep time: 15 minutes

  • Cooking time: 50 minutes

Baked aubergines with coriander and tahini dressing

This roasted aubergine recipe is full of delicious umami flavours (our 5th taste) which compliments the creamy coriander and tahini dressing. Fresh herbs, pistachios and sesame seeds finish the dish. An absolute delight as a vegetarian main course or as an accompaniment.


Pre-heat the oven to 180°C. Line a large baking tray with baking paper.

Add all the ingredients for the aubergine marinade into a bowl and whisk together.

Cut the aubergines in half length-ways and firmly score the flesh into diamonds, being careful not to break the aubergines skin and then place them on the baking tray.

Brush each half of the aubergine with the marinade and roast in the oven for 50 minutes until the aubergine is soft on the inside and dark brown on the top.

While the aubergines cook, create the coriander and tahini dressing. Add all the ingredients to a blender and whizz together until they all combine to create a smooth in texture. Pour the dressing into a jug and set to one-side.

Remove the aubergines from the oven and serve with a drizzle of the coriander and tahini dressing, a sprinkle of sesame seeds, roughly chopped pistachios and a few leaves of fresh coriander.

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