Vegan Aubergine Rotie

Elevate your plant-based culinary repertoire with this irresistibly flavorful Vegan Aubergine Rotie, a perfect blend of roasted eggplant goodness and creamy tahini indulgence. Tender, golden aubergine (eggplant) halves are oven-roasted to perfection, their rich flesh infused with olive oil and aromatic spices like cumin and paprika. A luscious tahini sauce, brightened with fresh lemon juice and minced garlic, is drizzled atop, while vibrant pomegranate seeds and a sprinkle of fresh parsley add bursts of color and texture. With only 15 minutes of prep time and minimal effort, this Mediterranean-inspired dish makes a stunning centerpiece for dinner parties or a satisfying weeknight meal. Pair it with warm flatbreads or a crisp salad for an unforgettable vegan feast! Perfect for fans of roasted vegetable recipes, plant-based Mediterranean dishes, and wholesome meals with bold flavors.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 large aubergines (eggplants)
• 2 tablespoons olive oil
• 3 minced garlic cloves
• 2 tablespoons lemon juice
• 3 tablespoons tahini
• 2 tablespoons fresh parsley
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup pomegranate seeds

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Slice the aubergines in half lengthwise and score the flesh in a criss-cross pattern, being careful not to cut through the skin.

Step 3

Brush the cut sides of the aubergines with 1 tablespoon of olive oil and sprinkle with salt and pepper.

Step 4

Place the aubergines, cut side up, on a baking sheet and roast in the preheated oven for 25-30 minutes, or until the flesh is golden and soft.

Step 5

While the aubergines are roasting, prepare the tahini sauce by mixing lemon juice, tahini, minced garlic, ground cumin, paprika, and a pinch of salt in a small bowl. Add water as needed (1-2 tablespoons) to reach a smooth, pourable consistency.

Step 6

Finely chop the fresh parsley and set aside.

Step 7

Once the aubergines are roasted, remove them from the oven and drizzle with the prepared tahini sauce.

Step 8

Sprinkle with chopped parsley and garnish with pomegranate seeds.

Step 9

Optionally drizzle with the remaining olive oil and an additional squeeze of lemon juice for extra flavor before serving.

Nutrition Facts

Serving size	(1174.8g)

Amount per serving	% Daily Value*
Calories	884.6

Total Fat 58.8g	0%
Saturated Fat 9.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2442.4mg	0%
Total Carbohydrate 83.1g	0%
Dietary Fiber 38.5g	0%
Total Sugars 42.1g
Protein 22.1g	0%

Vitamin D 0IU	0%
Calcium 3625.2mg	0%
Iron 16076.9mg	0%
Potassium 2809.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.7%

Protein: 9.3%

Carbs: 35.0%