Clover Authentikos Roast Eggplant with Green Tahini

Go on a flavourful plant-based journey with this delicious roast eggplant.

Serves: 3-4
Time: 25 minutes
Recipe by: Monicia Horne


1-2 large eggplants
½ cup olive oil
Salt and pepper to taste

For the tahini dressing
½ cup Clover Authentikos, plain flavour
Handful fresh parsley, coriander and mint, chopped
¼ cup tahini
Juice of ½ lemon
¼ cup water
Salt and pepper to taste
Pomegranate seeds (optional)
Fresh herbs


Preheat the oven to 180C.
Slice the aubergines into thick slices onto a lined baking tray and season with salt and pepper. Drizzle with olive oil and roast for 15 minutes. Turn over and bake to allow the other side to roast until golden brown.

Combine the ingredients for the dressing in a blender and blend until smooth. Place the roasted eggplants onto a plate and drizzle over the yoghurt tahini sauce.
Garnish with pomegranate seeds and fresh herbs.

Chefs Tip: You can also lightly pan fry the eggplant slices or coat them with breadcrumbs for a crispy texture

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