| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | Arabic |
| Special Occasion | Diwali |
| Diet | Vegetarian |
| Key ingredients | Egg plant, starter, dip, garlic, salt, oil, |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 349 |
| Fat | 29g |
| Protein | 12g |
| Carbs | 5.6g |
| 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 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 olive oil, season and place cut side down on the baking tray.
3
Bake for 15-20 minutes, until the aubergines are cooked through.
4
In a bowl, whisk together the crushed garlic cloves, tahini, lime juice and zest, olive oil, sea salt and yoghurt.
5
Once the aubergines are cooked, allow them to cool completely before scraping out the flesh using a spoon.
6
Whisk together with the garlic mixture until completely combined.
7
Serve with a generous glug of olive oil, a sprinkle of sumac and some coriander.
